This past weekend we celebrated a couple birthdays with a big BBQ picnic with friends and family. Everyone has their favorite recipes for deviled eggs, but does everyone know how to cook the perfect boiled egg? Deviled eggs require perfect boiled eggs. Eggs that the hard shell peels off easily without big chunks of egg white missing.
Well here's a little kitchen hint I learned some time ago.
Perfect Boiled Eggs. Bring a big pot of water to a boil. You'll need enough water in the pot to cover the eggs completely. Add a dash of salt to the water.
While the water is coming to a boil prick each egg with a straight pin or a tack. I leave the eggs in the carton and prick the top end of the egg. The prick hole needs to go all the way through the hard shell.
When the water is at a full boil, use a big spoon and gently put one or two eggs at a time into the water. You'll notice bubbles coming out of the hole... you may even see a little white streamers coming out, but it'll be okay. Add all the eggs to the water. (I've only cooked from 2 to 18 eggs at a time... if I have more, I make two batches)
When the water comes back to a boil, turn the heat down to medium high and simmer the eggs for 10 minutes. At the end of ten minutes, turn off the heat and set the timer for another ten minutes. At the end of the twenty minutes, my eggs are done. If you aren't sure, you can test one to see if it's done.
Drain the hot water off the eggs and run cold water over the eggs. Drain all water and cover the eggs with ice water. The eggs will be cool in just a couple of minutes. To peel the eggs, gently tap the hard egg shell on the counter. Roll the egg between your hand and the counter to make little cracks all down one side of the egg. The peel will come off each one leaving you with perfect hard boiled eggs for your deviled eggs recipe.
