Since starting low carb, it seems like I am always boiling eggs. Now here's the problem, some days the shells just slip off the eggs with no problem. Other days it is like someone superglued the shells to the whites.
My usual egg boiling routine.
Put 18 or so eggs in a pot. Add cold water to cover.Bring water to a boil. Cover and remove from heat. Let stand 20 minutes. Pour off the hot water, swirl eggs around in pan so they crack, run cold water over them. Peel under running cold water.
Is there a problem with my method? Or is there some secret invocation to a hen goddess that I'm not aware of?
Help please!