See also: The Restaurant, the History of Israel, Phoenicia, Darwin, Beautiful National Places I, Beautiful National Places II, Barcelona, Delicious Desserts, Coldest Places where People Live, Beautiful National Wonders, Planets of Our Solar System, Word Origins in the English Language I, Word Origins in the English Language II, Bitcoin, Europe’s Smallest Countries, World’s Largest Countries, The Oldest Cities in the World, The World’s Most Beautiful Islands, Hurricane Fred, The Faithful Mongoose, Hungry Wolf, Elephant and Friends, A Friend in need is a friend indeed, How to make Apple Butter, How to make perfect hard boiled eggs and The restaurant.
Read the short story and answer the questions.
Did you know? Older eggs are easier to peel than fresh eggs. If you are planning to make hard-boiled eggs for Easter and want to make sure that the eggs are easy to peel, buy your eggs at least a week ahead of time (two weeks even better, they’ll keep).
If you need easy-to-peel eggs and you have fresh eggs, you might want to try steaming the eggs for 15 minutes. Pour an inch of water into a pot and insert a steamer basket. Bring to a boil. Place the eggs in the steamer basket, cover and steam for 15 minutes (more or less, check!). (Or if you don’t have a steamer basket, steam the eggs in a half inch of water.) The steam penetrates the shell a bit making the eggs easier to peel. (You can also steam eggs in a pressure cooker!)
If you’ve boiled a batch of eggs that you are now finding difficult to peel, try cracking the shells all around without peeling them and soaking the eggs in water for a while. The water often seems to seep in enough under the shell to make the egg easier to peel. If you live at high altitude, let the eggs sit in the hot water longer or lower the heat and maintain a low simmer for 10 to 12 minutes.