"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 02-14-2006, 02:27 PM   #1
Executive Chef
 
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,834
Fool proof deviled eggs

I've got to make deviled eggs for Thursday. I usually use my older eggs to hard cook, but I don't have any older eggs. How can I make these perfect with very fresh eggs? If I don't get an answer, I will just make 2 dozen and pick out the 12 nicest.

__________________

__________________
Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
licia is offline   Reply With Quote
Old 02-14-2006, 02:42 PM   #2
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Washington
Posts: 20,308
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
I put my eggs into the pan... add cool water...and a little vinegar... bring to a boil, reduce heat and cook for 15 minutes. Remove from heat and run under cold water. Let cool and then peel.

Do you have a recipe for the filling that you like?
__________________

__________________
In three words I can sum up everything I've learned about life: it goes on. Robert Frost
pdswife is offline   Reply With Quote
Old 02-14-2006, 03:12 PM   #3
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
There is just no way to predict. One way to perhaps insure getting more than usual from fresh eggs is to boil them a really long time so they are really really HARD. For the eggs that are pickled and served in bars that is how they do it in order to allow the people who peel them to really make time.
__________________
Gretchen is offline   Reply With Quote
Old 02-14-2006, 03:18 PM   #4
Head Chef
 
callie's Avatar
 
Join Date: Jun 2005
Location: Colorado
Posts: 1,709
I've always added vinegar and salt to the water...the salt is supposed to make the eggs easier to peel.
__________________
Practice random acts of kindness.

callie is offline   Reply With Quote
Old 02-14-2006, 04:22 PM   #5
Executive Chef
 
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,834
Thanks to all. Yes, PD's I do have a filling recipe, I just didn't want to take any chances. I usually save back my old eggs when I know I will need them for deviled eggs, but I was called to furnish these for a meal for a family who lost a member and had used my other eggs. Thanks a bunch.
__________________
Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
licia is offline   Reply With Quote
Old 02-14-2006, 04:31 PM   #6
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,254
The difference between using older eggs and newer, fresher eggs lies in how hard they will be to peel. Old eggs are a lot easier to peel. They take the same amount of time to cook.

If you overcook eggs, the yolks turn green/grey around the edges, which is a bit unsightly with deviled eggs. If you don't mind this, great. If you do, make sure not to overcook the eggs -- put themin an ice bath when they have cooked long enough.
__________________
jennyema is online now   Reply With Quote
Old 02-14-2006, 04:41 PM   #7
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,704
Quote:
Originally Posted by Gretchen
For the eggs that are pickled and served in bars that is how they do it in order to allow the people who peel them to really make time.
someone actually eats those????

an interesting historical note: pickled or hard boiled eggs were served in bars in nyc because way back, it was illegal to own and operate a saloon or bar in the city. that is, a place that only sold beer and liquor for immediate consumption. so in order to get around the laws, bar owners used to charge patrons a few cents for their meal of pickled or hard boiled eggs, which no one ate but just left on the egg tree on the end of the bar, and then they could drink till their hearts content. it was even illegal to call your establishment a saloon, to which you can still see signs written "sal**n", to let people know that it served alcohol.
lol, it's like the way we get around the censors here...
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 02-14-2006, 05:28 PM   #8
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
Buckytom, when I was younger every saloon in NYC was called a bar and grill.

And they had to have some simple fixings, like ham and bread for a sandwich, and I believe at least a small electric grill to get and keep their license. But I do not remember boiled eggs.

Have seen them in other tippling establishments, but not generally in NYC.

Anyway, just usually put the eggs in cold water, bring to a boil, and let sit for twelve to fifteen minutes or so.

Chill in ice water.

Roll on the counter.

And peel.

Some are easier than others.

And the only way I will eat hard boiled eggs, ich, poo, spit, is deviled.
__________________
auntdot is offline   Reply With Quote
Old 02-14-2006, 05:33 PM   #9
Head Chef
 
Zereh's Avatar
 
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,548
Cover eggs with cold water. Bring water to boil in an uncovered pan. Let boil 1 minute. Remove pan from heat and cover. Let the eggs sit for 17 minutes in the hot water. Plop the eggs into an ice bath. Then peel. Works perfectly everytime, with old eggs or new.
__________________

__________________
Zereh 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 08:48 AM.


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