Making the Perfect Deviled Eggs
To make perfect deviled eggs, ensure the yolk is evenly centered within the shell by always storing the eggs large end up. This keeps the yolks centered.
You can also spin the egg on a flat surface before boiling. Place an egg, lengthwise, on the top of the kitchen counter and gently spin it a couple of times. The spinning action helps center the yolk within the shell.
Don’t you hate it when some of your eggs crack while boiling and the whites ooze out? Well, all eggs have an air pocket at the larger rounded end. The air pocket expands as the egg is boiling and the shell cracks from the built up air pressure. To prevent this, pierce the large rounded end with a pin. As the eggs are cooking the air will escape through the hole.
After boiling the eggs plunge them immediately into cold water while they are still hot to prevent a greenish or grey ring from forming round the yolk. Make sure to keep the water cold while the eggs are cooling.
Testing to see if the Eggs are Still Fresh
Place an egg in a bowl of room temperature water. If the egg sinks to the bottom (#1) it is still fresh as well as if it stands up on one end (#2). But if the egg floats to the top of the water (#3) it is no longer fresh.
Eggs at Room Temperature
Room temperature eggs whisk to higher volumes and ensure that the cake rises properly when baking. Eggs also must be at room temperature for the proteins to separate easily enough to support the cake’s crumb.
So what do you do to make your eggs at 41 degrees (temperature of refrigerator) rise to room temperature fast? Place them in a bowl of warm water for about 5 minutes.
For extra stiff beaten egg whites, never use a plastic bowl. Plastic is porous and absorbs oil which will prevent the egg whites from stiffening. Always use glass or metal mixing bowls that are freshly washed and dried.
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