Just got my answer at work yesterday. A fellow cook steamed a batch of eggs for 15 minutes and put them into cool water. They were so perfect you could have put them on a magazine cover!
Just got my answer at work yesterday. A fellow cook steamed a batch of eggs for 15 minutes and put them into cool water. They were so perfect you could have put them on a magazine cover!
I've always had pretty good luck with HB eggs, but decided to try a couple of the hints from this thread, since these are to be deviled for a party this week. First off, I turned them upside down 24 hours in advance to center the yolks. Secondly, steamed them for 15 minutes and only left them in cool (not iced) water until they were comfortable enough to handle.
After cracking the large end first, where the air pocket is, I tapped them all over with a teaspoon, peeled off the large end, and slid the spoon under the remaining shell. Worked like a charm! I was cautious at first and only did this underwater, but it turned out not to be necessary after all. So far, so good! I'll mix the yolks and fill them on Wednesday, just before the party...might be worth taking a picture of!
Deviled egg update--while mixing in the mayonnaise I ended up using too much and it looked like a spread instead of something to be piped into an egg half. Not having the time OR inclination to cook more eggs, I had to come up with a quick fix, and decided on dried bread crumbs. Worked like a charm! I started with small amounts and gave it time to do its work, and you'd never suspect that they were even in there...
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