What a fun post! I have one of those press-n-seal dealies since back in a blue moon I was a honest to goodness Pampered Chef Consultant.  :)

So, here's a tip from me about peeling eggs, in case you don't have the handsome Piercy.  I steam my eggs.  Load up a pasta strainer, you know the kind that nestles in the top of a pot, water on bottom of course, and steam for same length of time as you'd boil.  Shells virtually fall off the egg.