I decided to make some deviled eggs with some of the boiled eggs in my fridge. And since I NEVER measure, I am borrowing Raoulysgirl's disclaimer (modified for cooking) for this post :)
So here we have our ingredients-
Here is the picture I took of the ingredients half way through mixing cause I forgot to take one before :) -
I always scoop the egg mixture into a zip baggie and snip the corner, this works great for piping the filling in, and when I'm done I throw the baggie away! Love it :) -
Here is my finished product-
A quick bit about boiled eggs, I always make them the way my Momma taught me- Put the eggs in a pan, cover with cold water, bring to a gentle boil, boil 20 min, (I always cook a bit longer, I'm paranoid). Remove from heat, pour out the hot water and run cold water over the eggs, let sit in water until cooled.
Now I don't know if this process is special in any way I do know that my Grandma does it the exact same way. So this got me to thinking, I have heard several tips for how to get good boiled eggs, or make them easier to peel, yadda, yadda, yadda........ So I compiled a list for you, these are things that I have heard, tried, or read- and once again disclaimer applies, Thank You Raoulysgirl :)
1- To get perfectly peeled hard-cooked eggs, use eggs that are at least 3 to 5 days.
Now this is close to something my Gram has said- she says that older eggs make better boiled eggs. So you should always buy your eggs a week before you plan on boiling them. It makes them easier to peel.
2-If your eggs are brought to room temp before you start to cook them they will be less likely to crack, now this tip doesn't fit into the Fausett Family Egg Boiling method, never tried it, don't know :)
3- Cover with cold water to cook your eggs, While they're in the cold water, a layer of steam develops between the shell and the egg white. The steam helps make peeling an egg much easier.
4-(This is a good one, it explains why my yolks are always green :)
Watch the time when cooking the eggs carefully. Overcook causes a green layer to form around the yolk. This layer is caused by a reaction between the iron in the yolk and the sulfur in the white. Heat speeds up this reaction, so the longer your eggs cook, the greater the chance of discoloration.
5-Adding a tablespoon of vinegar to the water will help keep the egg whites from running out of any eggs that happen to crack while cooking, also adding a half teaspoon of salt is thought to help both with the preventing of cracking and making the eggs easier to peel. Now I also read that using salt in the cooking water can make your egg whites rubbery, so you choose :)
6-You can keep hard boiled eggs for up to 1 week in the fridge and they will be fine.
With Easter coming up I will get a chance to try some of these that I haven't tried, and find some more ways to use up hard boiled eggs! :)