I made deviled eggs yesterday and finally figured out how to hard boil them and make them easy to peel at the same time. The eggs also do not have a grey ring around the yolk, which is caused by overcooking. It takes about half an hour, but the results are worth it! This is a combination of two methods, both which are referenced below.
Place eggs in a single layer in a saucepan and cover with enough water so that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes
After the eggs have simmered, pour out the hot liquid, and shake the pan to crackle the shells. Next rinse it in cold water for about a minute. Leave the eggs in the cold bath for 15 minutes, enough time to allow the eggs to cool and the stinky sulfur inside the eggs to dissipate into the water. Peel the egg, under a stream of water if you prefer.
Read more at: Food Network’s deviled eggs
Also, here for tips on boiling the perfect egg.
