I always lose a significant portion of the egg whites when peeling. I always remove them from the boiling water and immediately add to ice water. I’ve tried adding a dash of vinegar, but I can’t tell that it makes a difference.
I love a good 6-7 minute boiled egg and would really like to trying soy marinating them, but it doesn’t feel worth it when I’ve already peeled half the whites off. Any advice would be greatly appreciated!
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