When peeling a hard boiled egg, do it under a running faucet of water. The water will soften the shell and make it much easier to peel off.
Source: Chef Vonhoff, an old teacher of mine from Culinary School
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Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain.
~LTG!
