Deviled eggs start with easy peel hard
boiled eggs
As I get older, it grows more difficult to keep wieght off. As a result, I can’t make hard boiled eggs very often. When I do, easy peel hard boiled eggs are the only way to go. I love deviled eggs, and I make them with some bite, unlike those that are so bland… well, you know the ones. Living in Northwest Ohio, the diet tends to bland anyway, but I digress.
I don’t make develed eggs often so I don’t remember from time to time, exactly what to do about peeling the eggs. Every time I do this, I have trouble with the first few pulling the shell off and not destroying the egg. This is exactly what did it for me. It’s not hard. Now when I do hard boiled eggs I can refer to this page.
- Put the eggs in a pot of cold water to 1 inch over the eggs. Cover the pot and turn the burner on full.
- When the pot comes to a full boil, turn off the heat, keep the pot covered and leave for 15 minutes.
- Empty the water from the pot and refill. Empty again, refill along with a tray or two of ice.
- Leave it for a few minutes.
- With the cover on the pot, empty out enough water so you can handle it and shake it, gently at first then more robustly to crack the eggs and break the shell into small pieces.
- Remove the eggs and roll them gently across the counter to pulverize the shell. Put them back in the water.
- Peel the eggs under running water from the faucet. Start at the fat end.
I see on the net that older eggs are better. I haven’t examined this myself but as I understand it, it doesn’t matter with store eggs anyway because they take some time to go through the inventory process. Still, the sooner the expiration date the better.