http://www.alltoprecipes.com
If you've ever whined "I can't even hard boil eggs" ...join the crowd. We've all been down that egg-shell shocked road at one time or another. Hard boiled eggs can end up a cracked mess, or worse: not peel friendly. Usually, out of frustration, you wind up throwing half the egg out. They under cook, they over cook...oh I could go on and on. However, I feel better already, so thanks for listening...
OK, if you know you're going to be making deviled eggs, place your carton of eggs on its side in the fridge the day before. No more off centered yolks folks! Presentation is everything you know -)
First rule of thumb: Don't buy the freshest eggs the store has. If the eggs are super fresh, they are going to be very, very hard to peel. 3 - 5 day old eggs will do. Here we go:
Take eggs out of fridge and let them get room temp (approx 20 minutes)
Place eggs in large pan (don't layer them on top of each other) and cover them with approx one inch of cold water. Then, cover pan with lid.
As soon as your eggs come to a good rolling boil over MEDIUM heat, set a timer for one minute.
After one minute, shut the eggs off, and set your timer again for FIFTEEN minutes. Leave the lid on.
After your FIFTEEN minute timer goes off:
Remove one egg with a slotted spoon. When it is cool enough to touch, spin it on your counter top. If it spins fast your egg is hard boiled -if it spins slow and kind of wobbles, it is soft boiled. They should be totally hard boiled after fifteen minutes, but this is just a little test ...just in case you need an extra minute or two of additional boiling time.
If you know your eggs are done, using a slotted spoon, place eggs in a large bowl of cold water and ice until cool enough to handle.
Peel away!
Click:
The Best Deviled Eggs Recipe Ever!