Egg-cellent picnic dish: The devil is in the details
Memorial Day signals the start of picnic season. Deviled eggs are a favorite potluck dish of mine. I've written before about how to make boiled eggs without a green ring around the yolk. The green is unsightly, especially when making deviled eggs. I place the eggs in a large saucepan and cover them with water. I bring them to a boil over high heat. I turn off the heat and cover them, letting them sit for 15-18 minutes. Then I drain off the water, and add cold water and ice. When they are cool enough to touch, I peel them. There's the problem I've been having lately. The eggs are so difficult to peel that I can't get the shells off without taking chunks of the white with it, leaving an ugly surface instead of a smooth one. I have heard that using old eggs is a solution for this. As eggs age, gas or air inside the shell makes space between the contents and the shell. Peeling is easier because of the gap. I want to use fresh eggs. I Googled this problem and found ...