"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 03-19-2010, 04:04 PM   #1
Assistant Cook
 
Join Date: Mar 2010
Location: Branson, MO
Posts: 1
Deviled Eggs - Question! :)

Hey everyone! I'm new around here, but I'm looking for some help and I believe I've come to the right place.

My question is:

I'm making deviled eggs tomorrow, part of a large dinner. I've heard people say in the past to use older eggs to make peeling them a lot easier. I've also heard of using vinegar in the water when you boil them to make it easier. I really want my eggs to be pretty when I put them out, so I'm hoping someone might have the answer.

How old is too old for eggs? Vinegar or no? Salt?

Is there one way to ensure perfect eggs? lol

Thanks for any advice!
Iri

__________________

__________________
Irica is offline   Reply With Quote
Old 03-19-2010, 04:16 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,339
It is true that older eggs peel easier. But you can't go to the store and buy old eggs. You have to plan ahead and buy them a week or so before you need them.

Do this:

Put a rubber band around the egg carton(s) and store them in the fridge laying on the side of the carton. Leave them like that until you are ready to cook. This helps to center the yolk so it won't be up against one side of the shell.

Pierce the blunt end of each egg with a push pin and place them in a pan in a single layer. Fill the pan with your hottest tap water to an inch above the eggs. Cover and bring to a boil. Boil for ten minutes only - no longer.

Drain the water out of the pan and gently shake the pan back and forth with the lid on to crack the shells all over. Fill the pan with cold water and leave them under slow-running cold water until they are completely cooled.

Peel them under slow running cold water and proceed with your recipe.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 03-19-2010, 06:14 PM   #3
Senior Cook
 
Join Date: Sep 2004
Posts: 262
If you don't want to try piercing the eggs then

just stir them as the water is coming to a boil. After a minute or two of boiling then you can stop stirring. I learned this from a chinese cooking show and it works. Nicely centered yolks every time.
__________________
Lizannd is offline   Reply With Quote
Old 03-19-2010, 07:41 PM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,339
The piercing is not for centering the yolks. Storing the uncooked eggs on their side does that.

Piercing prevents the shell from cracking and letting the white leak out before it sets. It also allows a little water inside the shell and that can help separate the egg from the shell so it will be easier to peel.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 03-19-2010, 08:03 PM   #5
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,870
Andy, that's the best hint I've heard in a long time!!
"It is true that older eggs peel easier. But you can't go to the store and buy old eggs. You have to plan ahead and buy them a week or so before you need them.

Do this:

Put a rubber band around the egg carton(s) and store them in the fridge laying on the side of the carton. Leave them like that until you are ready to cook. This helps to center the yolk so it won't be up against one side of the shell."

I'll sure do that next time!! What a really great idea!

My formula for perfect hard cooked eggs is this:
Put eggs in a pan with cold water. Bring to the boil, and cover the pan. Turn the flame OFF, and let set for exactly 15 min. Pour off the water, and replace with cold running water as you crack and peel the eggs under the faucet. They will be perfectly cooked and ready to DEVIL.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:36 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.