By: Andrea Moyer
Folks, I am so excited!! Can I just share with you what’s got me over the moon today? Ok, here goes, just in time for your Labor Day picnic! If you’re like me and you want perfectly smooth deviled eggs, it means starting with perfectly smooth hard-cooked eggs. Edible cue-balls, really. None of your messy egg shells with the whites still clinging to them. Well, this holy grail of egg cooking I could rarely attain without crushing eighty percent of my cooked eggs in utter frustration. Was there a more efficient method, I wondered? There is and it lies not in using older eggs, as many people believe, but in changing the cooking method.
There’s a whole science behind this. While it seems that the white is sticking to the shell, it is actually the membrane between the white and the shell that is sticking to the white and is impossible to separate. That’s because the proteins in the white bond to the membrane instead of to one another, resulting in the whites sticking to the membrane. Eggs that are very fresh or cooked slowly tend towards this problem, which brings us back to the cooking method.
Instead of starting off with raw eggs submerged in cold water which is then brought to boiling, I used a steam method. I brought one inch of water to the boil, then placed four raw eggs in a steamer basket and put that over the inch of boiling water. Remember: the water has to be boiling! I covered it and immediately turned the heat down to medium-low and let the eggs steam away happily for exactly thirteen minutes. When I had about three minutes left before the eggs would be done cooking, I filled a bowl with ice and water so that I had it ready when the eggs would be finished and could put them immediately into a cold water bath. This I did and let them sit for fifteen minutes.
I was thrilled to find that every single one of my eggs peeled beautifully and that this method also eliminates that nasty green ring around the yolks. So there you have it! Now you can go and cook up some mouth-watering deviled or pickled eggs for your Labor Day picnic!
6 hard-cooked eggs
3 Tbsp mayonnaise, salad dressing or half and half
1/2 tsp ground mustard or Dijon mustard
1/2 tsp dried minced onion
1/8 tsp salt
1/8 tsp pepper
- Peel eggs and cut them lengthwise
- Remove yolks and set aside egg whites. Place yolks in a medium size bowl
- Mash yolks with a fork
- Stir mayonnaise, mustard, onion, salt and pepper into mashed yolks
- Fill whites with egg yolk mixture, heaping slightly
- Cover and refrigerate up to 24 hours
- Sprinkle lightly with paprika
- Add 1/2 cup finely shredded cheese into egg yolk mixture
- Omit mustard and mix 1/4 cup finely chopped ripe or pimiento-stuffed olives and 1/4 tsp curry powder into egg yolk mixture
- Mix 1-2 tsp fresh parsley 1 tsp prepared orseradish into egg yolk mixture
- Add Spanish olive slices as a garnish!