It’s easy to go wrong when cooking eggs– mostly the culprit is over cooking! But even if you cook them right, peeling them can be a problem, and nothing is worse than trying to make deviled eggs and your whites have big gaping holes in them! Try Auntie Em’s simple tips and see if they help. They will be great to eat plain or to use in Auntie Em’s Savory Deviled Eggs, Special Chicken Salad, or Cornbread Dressing!
In a small saucepan, cover eggs with water and put the lid on the pan.
When it gets ALMOST to the boiling point, reduce the heat. There’s about a quart of water in here and I had the fire on high for about 7 minutes. There should be bubbles on the bottom of the pan, just beginning to come up.
Reduce heat to low; keep the lid on, and let simmer 10 minutes. Immediately pour off the water and cover your eggs with lots of ice-cold water. This is a good time to use up the old ice from a drippy ice maker, or that has stuck together at the bottom of the ice container! Leave them for at least 5 minutes.
To shell the egg, tap it gently on the side of the sink, then roll it against it. You want a fine web of cracks all round. The ice water usually makes the shell separate from the egg and slip right off. (If you’re making deviled eggs, it’s still a good idea to make a couple of extras just in case.)
To use in salads, I use this handy dandy little egg slicer: