What is the best way to boil eggs for deviled eggs to keep the gray away between the whites and yolks? Should they be cooled down in cold water after boiling? I had also heard that you should salt the water before boiling them.
START WITH COLD WATER, BOIL FOR 8 MINUTES THROW WATER OUT,AND PUT COLD WATER,,
cool them in a ice water bath.
i agree with willa .i have been cooking them like that for over twenty years and it is the best way i have found.
Be sure that your eggs are not too fresh. Don't use eggs past the expiration date but let them stay in your fridge for a few days before using them. Fresh eggs are hard to peel. Then boil them and drain out the hot water (very carefully) and cover the eggs with cold water. Peel them as soon as you can safely handle them and try to make the deviled eggs while they are still warm because the ingredients will mix together better. Here in the south we add mayo (I use light), mustard, pickle relish (add a little of the pickle juice too), white pepper, and salt. Mix them together, stuff the eggs and top with paprika. Mmmm, mighty tasty!
Place the eggs in a pan of cold water add a generous dose of salt. place the pot over medium heat. Bring to a boil then turn the heat off. Wait 15 to 20 minutes (this is so you can gage the state of done) The longer it stays in the hot water the firmer they will get. that is untill you over cook them. ever see a hard-boiled egg that has turned green around the edges and tasted like sulfur….over Cooked. when the time is up chill your eggs in cold water, Ice water is best. Peal and serve
yes, salt the water. this helps strengthen the shell and prevent hairline cracks.
put eggs in pot. cover with cold water. put pot on stove and bring to a boil. cover pot and take off heat. let stand 15 minutes. transfer eggs to ice bath to stop cooking process.
foolproof every time, no gross green ring.
2 tablespoons mayonnaise
1 teaspoon prepared Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
Slice eggs in half lengthwise. Remove yolks and place in a medium bowl. Set aside egg whites. Mashing with a fork, mix mayonnaise, Dijon-style mustard, salt and black pepper with the egg yolks.
Fill the hollowed egg white halves with the yolk mixture. Sprinkle with cayenne pepper, adjusting the amount to taste. Cover and chill in the refrigerator until serving
start with cold water , bring to boil, boil for six minutes, let sit in hot water for four minutes then put incold water and remove shell. Also when you first put them in the water gently stir them clock wise carefull not to break the shells this will center the yolks so all your eggs look perfect when you serve them (no neeed to salt the water )