Who knows the answer to that age-old adage and frankly, who cares? What I do know is that I love eggs — scrambled, over easy, over medium, soft-boiled, hard-boiled, poached, whatever. As a kid, I would throw down hard-boiled egg whites with a dab of butter and pinch of salt like it was my job. I was a weird kid.
I’m a pretty relaxed dude. I scored something like an 8% on a stress response/urgency scale as a part of a marriage prep assessment while my wife scored an 88% — a match made in heaven! Anyway, I do occasionally get agitated and what really grinds my gears, even to this day, are hard-boiled eggs that don’t peel well. You know what I’m saying, right? The membrane that doesn’t peel away from the white, leaving craters and pieces of shell on a mangled edible ovoid — it’s a nightmare!
I’ve dealt with this evil for many years, trying all the tips and tricks with no reliable outcomes. But before I share my solution with you, let’s talk about why we should even care: nutrition.