How To Make Perfect Deviled Egg
Deviled eggs have their roots in ancient Roman recipes with the first published recipes
for stuffed, boiled eggs were from medieval Europe. In the 17th century, this
was a common way to prepare eggs. they were not called "deviled" until the 18th Century, in England.
The term "deviled" means:
describing food that is dark, rich, chocolate, spicily piquant or stimulating it
is "deviled." Means a highly seasoned, chopped, ground, or whole mixture that is
served hot or cold. Many foods, including eggs and crab, are served "deviled."
The earliest use of this culinary term was typically associated with kidneys
and other meats, not stuffed eggs.
The term "deviled" referring to meat,
fish, and cheese spreads, is somewhat different. Spiced potted meats have
been popular for centuries. William Underwood introduced his famous deviled
ham in 1867.
Steps to Making Perfec Deviled Eggs:
Cook eggs according to the
How To Boil Eggs
Let eggs cool
and then peel. See below for easy peeling.
Using a sharp
knife, cut eggs lengthwise in half.
Remove egg yolks and
place them into a mixing bowl.
Using a fork,
mash egg yolks together.
to the mashed egg yolks
according to your favorite recipe.
Fill egg whites
with the yolk mixture - you want to have the mixture heaping.
filled white halves on a plate.
your desired toppings.
chilled. NOTE: The stuffed eggs may be made 1 day in advance and kept
covered and refrigerated.
How To Boil Eggs:
Extremely fresh eggs are not recommended when making hard-boiled eggs. They are
very difficult to peel. Boiling eggs is the best use for eggs nearing their expiration date.
How To Center Yolks: To help center the yolks in the eggs, the night before the eggs are to be cooked (approximately 12
hours), store your eggs on their sides in the refrigerator. Seal the egg carton
with a piece of tape and turn on its side to center the yolks.
Use Room Temperature Eggs:
Bring your eggs to room temperature before cooking. The temperature of the egg at the start of the cooking process will affect the cooking time.
An egg that is at room temperature at the start of the cooking process will require about 1 minute less cooking time than eggs taken directly from the refrigerator.
If the egg has been stored in the refrigerator it can be warmed gently under a flowing hot tap water.
How To Cook/Boil Eggs - learn
How To Boil Eggs:
Place the eggs in a single layer in a pan with enough cold water to cover eggs completely.
Bring the water to a boil, remove from heat, cover tightly with a lid, and allow to remain
in the water approximately 15 to 20 minutes. If the eggs are boiled or cooked too long, the
protein toughens or becomes rubbery and a greenish or purplish ring forms around the yolk.
Then place the hot eggs under running, cold water to cool quickly. This way of cooking is also known as
"coddling." It does not toughen the whites as boiling does. This will also help prevent discoloration of the yolk and will also assist with
the peeling process, as the cold water creates steam between the egg white and the shell which makes the shell easier to remove. Refrigeration is
necessary for hard boiled eggs if the eggs are not to be consumed within a few hours. Hard-cooked eggs in the shell can be refrigerated up to one week only.
How To Peel Hard-Cooked Eggs Easily:
This is what I do:
the eggs in the pan they were cooked in and add cold water.
crack the eggs under water (this seems to help loosen
the membrane under the shell).
Start peeling at the larger
end, where the air pocket is, and remove the shell under
running water to make the shelling easier. You
must get a hold of the membrane under the shell when you
remove the shell. Very fresh eggs are harder to peel.
The fresher the eggs, the more the shell membranes cling
tenaciously to the shells.
Additional Egg Cooking Techniques:
Learn All About Eggs and How To Cook Them
- Lots of interesting information regarding eggs.
Baked (Shirred) Eggs
In France, this basic methods of baked eggs is called oeufs en cocotte.
According to the American Egg Board, the terms “hard-boiled” and “soft-boiled”
eggs are really misnomers, because boiling eggs makes them tough and rubbery.
Instead, these eggs should be “hard-” or “soft-cooked” in hot (still) water.
Coddled eggs are made by very briefly immersing an egg in the shell in boiling water (to cook in water just below the boiling point) to slightly cook or coddle them.
Deviled eggs have their roots in ancient Roman recipes. In the 17th century, this was a common way to prepare eggs. they were not called
"deviled" until the 18th Century, in England.
Fried Eggs - Perfect Fried Egg
A French technique that very slowly cooks the eggs in butter.
How to microwave poached eggs, fried eggs, scrambled eggs, and boiled eggs.
The best eggs for poaching are the freshest eggs you can find. If eggs are more than a week old, the whites thin out. Whites of fresh eggs will gather
compactly around the yolk, making a rounder, neater shape.
Scrambled eggs make a delicious and quick meal, but there is a little science to getting them just right. The secret to successfully
scrambling eggs is slow cooking.