Boiling Eggs for Deviled Eggs

Choosing Eggs - For hard-cooked eggs, it's best to use older eggs, like two weeks old or more. Why? Older eggs shell more cleanly.

Cooking the Eggs - Hard-boiled eggs are easy and quick to prepare. Eggs in the shell should be cooked over high heat just until the water begins toboil then removed and left to stand until done. Never leave your eggs toboil! If eggs are boiled for any length of time, the yolks will become hardor may turn an unattractive greenish-gray. The process to full-proofhard-boiled eggs is an easy one. Simply put the eggs in a pan roomy enoughto hold them without crowding, with cold water to cover by at least oneinch. Next, over high heat, heat the water and eggs until just fullyboiling. Once a full boil is achieved, remove the saucepan from the heat,cover tightly and let them stand for 15 minutes. After the time haselapsed, pour off the hot water and run cold water over the eggs to achievea faster cooling. I let the cold water run over the eggs for ten minutesand add some ice to get them cold fast. This not only stops the cookingprocess, but it also makes it easier to peel the eggs. Then I put them inthe refrigerator for an hour before making the recipe.

Shelling Hard-Cooked Eggs - Using older eggs make this job a lot easier. But you can get away with using fresh eggs if you follow my method. First, you want to crack the shells. The easiest way to do this is to place allthe eggs in a roomy saucepan again and shake them around. The agitationwill break up the shells nicely. Then, to remove the shells, run each eggunder cold water and begin to peel off pieces of the shell. I always startat the large end, but it really doesn't make a difference.

From: DeviledEggsRecipe.org [site now dead]