I found it, Nancy. Unfortunately the link no longer works, but it was a system where you make a hole in each end of the egg then blow that sucker right out of there.

http://forum.lowcarber.org/showthread.php?t=351226

The pin-hole trick does work. I've never had the whites leak out the hole. You pierce the shell at the large end, where the little air pocket is, and as long as you're careful not to pierce so deeply that you break the membrane, the whites will stay in the shell.

We used to do that as kids, and make ornaments out of the eggs. You just poke holes in either end and blow until your eyes pop out of your head and you turn all blue! It's really fun!

I've also never had a problem peeling eggs if I put vinegar in the water, it works every time.

You're gonna have to bring me a sample of your magic vinegar, then, 'cause my white vinegar didn't do a darned thing!

I will come over to your house with my magic vinegar and boil eggs FOR YOU!!! We buy our eggs at the same place, as well as the "Magic Vinegar". I guess that they are saving the really good stuff in the back just for me.....always knew I was special....(mom told me so).

You're on! It's a deal!
Your mom told you true! (I always knew the manager over there liked you best! )

Ya well...I show him a little leg once in awhile.....

Ya'll crack me up.

I'm definitely doing the magic vinegar and piercing next time.

YOU: I often wondered how it is that some people kept their eggs out on the counter. With store bought I've heard that one hr at room temp = a day of aging. Seems a bit steep, but I'm always careful to keep them cold.

So-say you let them sit at room temp awhile before boiling??

Just for the fun of it, here's a thread from a couple of years back on the same topic ... http://forum.lowcarber.org/showthre...02&page=2&pp=15 ....
the more things change,the more they .... you know the rest!

That is what I usually do, I pick the eggs with a tack (make sure its the wide end of the egg) then I get the water started, leaving the eggs sit out. I usally do a big pot, so it takes a while for the water to get to a rolling boil before I add the eggs, so I suppose they are at room temp by then.

We like eggs without the dark green ring around the yolk and are easy to peel. This method is the best that we have tried.

http://www.recipesource.com/main-di...01/rec0137.html

It takes a few extra steps , but it is worth the effort.

Are you sure you're not just getting nicely aged eggs? I think I've tried vinegar too and it didn't help with fresh eggs. I'll have to try it again.

The pin hole technique sounds good too.

Ya know, I've always done the vinegar and aged eggs thing...but recently, while enjoying a youtube video on how to peel them dang things (and you've got to see THIS one, though it's a bit hard on the cheeks if you do a dozen or so.... ) and he uses baking soda!

How to Peel HB Eggs without Peeling

The other end of the PH spectrum from vinegar...go figure.

Don't know if I'll do the whole blowing thing but I'm going to try the baking soda, apparently it's a Dr. Eades (of Protein Power fame) recommendation.

Who knew?

I got these instructions off the "other" lc site and have been using them every since...prior to this, we would lose half and egg to the peeling process.

Put eggs in pot and cover with water by about 2". Put salt in water. Bring to boil and continue to boil for 10 minutes.

Remove from heat, drain, and rinse in cold water. Let stand 5 minutes. Ice for 20, and peel.

If you do not peel immediately, this won't work

Or, you could try this..... I would justlike to be a fly on the wall, LOL!

http://www.fourhourworkweek.com/blo...ithout-peeling/

Good Luck!