Trick in Cracking Hard Boiled Eggs' Shells

I learned a new trick today, while volunteering in the kitchen. I used to crack the hard boiled egg shells by knocking it on a solid surface and peel them. The cook showed me that rolling the egg with your palm while applying light pressure which was quicker in cracking the egg and loosen the shell which should be easier to peel too.

Doing the trick on egg shells that are smooth with no crack after boiled and iced, I noticed that the majority of the egg whites also crack open with the shell. So, I first knock it once and then rolled it and then peel it.

Picture from: eateateatsleep

Strawberry Balsamic Vinaigrette

Made this in where I'm volunteering. I didn't take photos so I used photos online that were similar to my results.

LIST and HOWTO:

1 cup fresh or frozen strawberry
2 tbsp strawberrry jam

If using frozen berries then microwave it 2 minutes. Then use blender to blend jam and berry. You want to chop/pulse them up. You don't want pink foam to form. Want the consistency be almost like the photo above. Pour into a large/medium bowl.

1 cup balsamic vinegar
1 tsp salt
1/4 pear vinegar
3 cup oil
1 tsp dijon mustard

Blend the 5 things together to emulsify. After the blend it looks like mocha chocolate color firm peak of egg whites texture. Then pour the mixture into the berry bowl and mix well. I tasted the end product and I could taste the strawberry flavor and the sourness.The end result looked like something like the photo below.