Use Eggs Past the Stamped Date to Make Your Hard Boiled Snacks

It's always been in my nature to be frugal. Of course back then it was called 'cheap' but in the past few years 'frugal' has become the new catch phrase and it's actually 'cool' to be frugal now. As a child I was always cognizant of funds and it continued as I horded the $1.00 and later, $1.25 an hour I got for babysitting in the late 80's and then went on to get married at a young age. We made about $10,000 our first year of marriage and $6,000 of that went for rent! It's no wonder I have frugality in my blood and even today am frugal in my kitchen, have a summer garden, shop for deals on line like Cyber Monday and check out codes for at the very least, free shipping on everything I order online and won't bat an eye at an in-store 'sale' unless it's at least 50% off - but more likely, 75%.

When it comes to hints and tips in the kitchen I'm always happy to pass some along because what seems like common sense to one person is an eye opening hint to another. Take 'old eggs' for example.

Unless those eggs in your refrigerator are 3 months old... don't toss them. Regardless of whether the sell-by date on your carton of eggs has passed, you can generally keep them in your fridge for three to five weeks, the USDA says.

If you shop at a store that gets eggs just a day or two after they’re laid, you may even be able to keep them weeks longer. The greatest hint that Grandma knows and now you do too is that you want to use eggs that are at least a week or two old to make your hard boiled eggs.

Fresh eggs will not peel easily when hard boiled.
Eggs that are at least a week or two old peel instantly, in large pieces.

Ignore all the false myths about vinegar, piercing with a needle, starting with a certain temperature of water, etc. The one and only hint you need is never use freshly bought or laid eggs for hard boiling.
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