I mentioned last week about removing the background from a picture of a bowl of hard-boiled eggs, and that's what you see below. The truly amazing thing is that all twelve eggs are already peeled and are still perfect, which I've never been able to do before. Since I was making deviled eggs, this perfection added to their curb appeal. I used the recipe at the link below, which adds eggs to boiling water, cooked for exactly 11 minutes and 30 seconds, and then transferred to an ice bath. To remove the shell, I first broke the top and the bottom of the egg with a light tap, and then rolled the egg on its side back and forth a couple of times to further crack the shell. Starting at the top, I just used my thumb to lift the shell pieces from the egg.
I'm not sure if I got lucky this time or if this method is the best ever. I'll find out next time we're invited to a party.
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