The Eggs
- Remove the eggs from the refrigerator and bring them up to room temperature before boiling them. If you put the eggs to boil straight from the fridge, you run the risk of the eggs cracking because of the shock from cold to heat. You also may end up with rubbery, overcooked egg whites and yolks that are not fully cooked.
- Add the eggs to a pot with enough room for them to boil and not bump into each other. Cover with water, place over medium high heat and bring to a boil. Cook for 6 minutes – time begins once the eggs come to a boil.
- Avoiding the grey sulfur ring
- When the eggs are done cooking, immediately remove them and place in a large bowl of ice-cold water along with ice cubes. This stops the cooking process and prevents sulfur from developing. Sulphur rings around the yolks develop as a result of prolonged cooking of the eggs. Let the eggs cool down for 5 to 6 minutes before you crack, roll, and start peeling the eggs.
Here’s a tip if you want to have boiled eggs for a few days: as soon as you remove the eggs from the cold water, pat them dry and refrigerate them in their shells until you are ready to use them. They will last up to a week.
The stuffing
- Do not use a sawing motion to cut the eggs. Use a sharp knife and make a straight downward cut.
- While there are many recipes of ingredients to combine for different flavoured stuffed/devilled eggs, the traditional one is among the best – yolks, cheese, mayonnaise and mustard. The mixture should be soft and pipeable, not runny.
Garnishing
A tiny sprig of parsley is suffice but a small piece cut hot pepper, brings a welcome bite of heat.
