As I was flipping through the tv channels, I caught just a brief moment about dipping uncooked eggs in the shell in water before cracking them.
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Fresh eggs will sink to the bottom of a pan of water and lie on their side. Eggs a little older will sink but will "stand up" on end. If the egg floats to the surface it's pretty old. My guess is that the chef was making sure he was using fresh eggs!
It was ice water. The cold water contracts the egg inside the shell, making it easier to peel
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