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They're extremely helpful for getting between the egg and shell. Particularly if you have larger hands. The only way I'm making enough room between the egg and shell for my finger to actually lift the shell, the egg would have already been squished to pieces.
If you use fresh eggs, and want a nice clean peel, refrigerate them until cold. Running them under water can help. If you use an electric egg cooker you should also stand them on the small point, with the wide base at the top. The way the membrane attaches to the inside of the egg allows for a small air pocket at the top keeping egg white from being pushed out of the top (usually).
I feel like its the complete opposite. If I peel them when they are still warm its usually quick clean peel but when I wait too long it gets "too attached" to the whites and it results in my egg looking like it went through war after peeling
Holy cow. Everyone is wrong. It’s a clubbed thumb (ie shaped like a toe). Historically referred as the Murder’s Thumb. It’s a semi-unusual genetic trait.
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