Jumprope: Mikhael, you're a superstar. Maxed out at 253 today, didn't even beat my personal best (259). Reckon my best shot is at the gym, so will see on Wed (rest day I jump at the gym, every other day at home on the tight carpet).
Pushups: for the 2nd workout in a row I had a very hard time w/ pushups following the chest dips. 1st set 10 proper/2 knees, 2nd set 8/4, 3rd and 4th 5/10...
Diet: I am really satisfied and enjoying the mountain of steamed/stir fried veggies for dinner, even when my parents (visiting) and wife are eating chili shrimp and shredded pork and green peppers and dumplings (all of which I LOVE).
My push-ups are going about the same... some wonky combination of trying to get it done!
ReplyDeleteThe only thing that seems to work with the hardboiled egg peeling is getting a bit of that under shell skin and trying to pull it off as long as you can hold on to it. The crack on the counter and roll method seems to help with the egg shell breaking.
According to the vendor at one of the farmers markets I frequent, you need to peel them while they are still warm; otherwise, the protein adheres to the inside of the shell, kind of like paper-mache. And this is especially true of FRESH eggs.
ReplyDeleteI'm with you guys on the push ups; they bring me to my knees after the first set (or during) every time. But as has been commented before, (muscular) failure is a good thing.
OK I am an egg-boiling MASTER, having gone through 7 a day for the past two months.
ReplyDeleteHere's my technique:
First, bring several centimeters of water to boil. Once it is a rolling boil (lots of big bubbles), gently place the eggs in (using a spoon or ladle to save your hands from splashing boiling water), cover, and set the timer for 4 minutes.
When the timer goes off, kill the heat and restart the 4 minute timer.
At this point, put the strainer in an empty bowl in the sink.
When the timer goes off, gently dump the eggs into the strainer in the bowl.
(A couple of the eggs may have hemorrhaged/exploded, but being in boiling water the leakage will solidify really fast so don't worry too much.)
Run cold water over the eggs, letting it fill the bowl and cover the eggs. Dump the water, and refill. Do this a couple of times until the eggs are cool enough to touch no problem.
Let them sit in the cold water as you take them out one at a time and peel them.
To peel: first crack the bottom (fat) end of the egg, and try to find the "air pocket" -- there will always be a pocket of emptiness somewhere, usually at the bottom of the egg, between the shell and egg white. Find it and start peeling from there. Best if you can peel up the skin as well as the shell, but if the shell comes off from the skin, just get all the shell off and then use running water to help get off the skin.
In fact, use running water liberally to help get off all the shell; the pressure of running water helps lift the shell and skin from the egg white without destroying the egg white.
put the peeled egg into a ziplock back and store in the fridge.
Either split the egg and take out the yolk before taking to work, or split the egg at this point and just store the egg whites.
FYI you can make some SERIOUSLY tasty and cholesterol-packed egg salad by using the yolks from 9 eggs + one sacrificial whole egg (including white) + mayo and mashing it up into a nice yellow egg salad; for that special non-PCP someone in your life.