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Before you get started, here's some information
to help you obtain great results in the recipes calling for
your hard-boiled eggs.
Tip #1 (for deviled eggs only:)
If you are making deviled eggs, you can better center the
egg yolks in their shells by resting the eggs on their sides
for about 8 hours (or overnight.) When cooked with a centered
yolk, the deviled egg whites are sturdier to pick up and handle
after you have removed the yolks. One easy way to do this
is to simply position the eggs on their sides right in the
egg carton.  You
won't be able to close the lid after placing the eggs this
way, so just sit your egg carton on a shelf in the refridgerator
with good clearance or extra space, or cut the egg carton
lid off. When making deviled eggs, you may wish to cook an
extra egg or two as well, because it is common for at least
one egg to crack or be very uncooperative during peeling and
you'll need the extra egg to complete your recipe.
Tip #2: Use older eggs. An
egg that is about a week old or older (but of course not past
the expiry date) is easier to peel than one that is freshly
laid. Why? Two things happen when an egg reaches this age:
1.) The egg becomes more alkaline and 2.) the air pocket at
the end of the egg gets bigger as air is absorbed through
the porous shell. The combination of these factors magically
makes the egg shell easier to remove.
Let's move forward to starting
to cook the eggs ...
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