I have done thousands working as a cook
With a spoon using only the weight of the spoon slightly crack the fat end.
Put warm water in the pot stack with fat end up (it lets out air).
We always added salt but not sure that helped.
Slowly bring to simmer. Cook for like 10 minutes.
Don't drain run cold water in to cool. Then add ice.
Roll gently on a hard surface to crack the shell and then the shell just slides off. Or can roll / squeeze in your hand.
Store in water in a seal container.
I have done thousands working as a cook
With a spoon using only the weight of the spoon slightly crack the fat end.
Put warm water in the pot stack with fat end up (it lets out air).
We always added salt but not sure that helped.
Slowly bring to simmer. Cook for like 10 minutes.
Don't drain run cold water in to cool. Then add ice.
Roll gently on a hard surface to crack the shell and then the shell just slides off.
Store in water in a seal container.
I have done thousands working as a cook
With a spoon using only the weight of the spoon slightly crack the fat end.
Put warm water in the pot stack with fat end up (it lets out air).
We always added salt but not sure that helped.
Slowly bring to simmer. Cook for like 10 minutes.
Don't drain run cold water in to cool. Then add ice.
Roll gently on a hard surface to crack the shell and then the shell just slides off. Or can roll / squeeze in your hand.
Store in water in a seal container.
I have done thousands working as a cook
With a spoon using only the weight of the spoon slightly crack the fat end.
Put warm water in the pot stack with fat end up (it lets out air).
We always added salt but not sure that helped.
Slowly bring to simmer. Cook for like 10 minutes.
Don't drain run cold water in to cool. Then add ice.
Roll gently on a hard surface to crack the shell and then the shell just slides off.
Store in water in a seal container.
