Help with devilled eggs here please!!! Difficult peeling eggs? Recipes?!
Help with devilled eggs here please!!! Difficult peeling eggs? Recipes?
OK, so I'm sitting here trying to make devilled eggs for a Memorial Day thing were having at work tomorrow. My mum is asleep so I cant ask her.
Why are some eggshells so hard to peel??? Some, the shell just kinda fell off, others took half the stupid egg-white off with the shell. Some of the eggs will look horrible! Am I doing something wrong?
Also, I have a basic recipe with Miracle Whip, mustard, & relish. Is there anything I can add to make them really good? Suggestions would be greatly appreciated.
Do I mash the egg yolks or just cut them up in little pieces?
Also, whats that red powdery stuff I always see on the top of them. Is that paprika or something else?
These stupid eggs are causing me to have an existential meltdown, just like the caveman on the Geico commercial.
Help!!!
Everyone, thanks in advance!!!
4 weeks ago
Before I went to bed, I just wanted to thank everyone for calming me down, making me laugh, and giving me such great ideas. I took a little advice from eveyone and the eggs turned out just great! The remaining eggs peeled great after sitting in the freezer for a few minutes & I cracked them by rolling them before peeling. I ended up making 2 batches. One sweet with relish and the other a little spicier with dill pickle juice & a dash of hot sauce. Mashing them with a fork made them creamy & adding 2 drops of lemon to the batch gave them a fresh kinda kick. I found a pastry bag in the cupboard and used it to fill the eggs, they look really great! I found the paprika on the spice rack and added a little pinch to each egg. Next time I make them I think I will add a little ranch, garlic, & onion. That sounds really good! And from now on, I will remember to just chillllll! The eggs taste & look great. I thank you all for being there in my time of culinary need! Thank you again! G'night!
Answers:
4 weeks ago
Before I went to bed, I just wanted to thank everyone for calming me down, making me laugh, and giving me such great ideas. I took a little advice from eveyone and the eggs turned out just great! The remaining eggs peeled great after sitting in the freezer for a few minutes & I cracked them by rolling them before peeling. I ended up making 2 batches. One sweet with relish and the other a little spicier with dill pickle juice & a dash of hot sauce. Mashing them with a fork made them creamy & adding 2 drops of lemon to the batch gave them a fresh kinda kick. I found a pastry bag in the cupboard and used it to fill the eggs, they look really great! I found the paprika on the spice rack and added a little pinch to each egg. Next time I make them I think I will add a little ranch, garlic, & onion. That sounds really good! And from now on, I will remember to just chillllll! The eggs taste & look great. I thank you all for being there in my time of culinary need! Thank you again! G'night!
Easy, trigger. Just step back, calm down, and we can get you through this.
Let's start at the very beginning, and even if it's too late tonight, you'll know for next time. So first off is choosing your egg. Get the big ones. They're easier to work with, even if it does mean you'll have to do more batches of boiling.
Cooking: Put salt (which makes the water hotter) and vinegar into your boiling pot. The vinegar not only seems to help with peeling later (in my opinion), but it will also help prevent seepage if one of the eggs crack against the pot before the whites are cooked.
Prepping: When you get done cooking them, shock them. Go from your poiling water to a cool water bath, this helps the shell come off easier. Also, if you're having trouble peeling them, try putting a cooked egg on the (CLEAN) counter and laying the palm of your hand on top. Gently press down while rolling the egg around the counter.
Slicing: Use a sharp knife. A very sharp knife.
Filling: Your basic ingredients sound good. My family traditionally adds a little cayenne pepper to the filling - there's a reason they call these 'devilled' eggs - but the basic ingredients you've got soound pretty good. Mashing vs cutting is a good question, and comes down to personal preference. When I make them for myself, I'll normally just give the yolks a once-through with a fork, leaving some chunks; my family prefers their filling more the consistency of a butter-cream frosting: thick and creamy. Again, you're call.
Presentation: Yeah, it's usually paprika on the top; though if I'm feeling particularly mischevious, it'll be cayenne pepper as well.
You want eggs as close to the expiration date as possible. Don't use farm fresh ones go to the store and use the ones that are cheap. They will be easier to peel.
After boiling the eggs run them in cold water, that will make them easier to peel. The basic recipe is fine and yes, you just mash them. It is paprika you put on the top, adds to the look of them. Good luck and enjoy :)
let the eggs cool completly first, it doesn't matter if u mash them cuz they will most likely break up while mixing. with a fork combine egg yolks, honey dijon, a little lemon, and a little mayo. mix to a smooth consistancy. don't put too much lemon in because they will taste bad and the mixture will become runny. and the red stuff is paprika. don't use cayane pepper. i made that mistake in my youthful ignorance and will always ckeck the spice jars now.
Hahha you made me lauff on monday morning....Yeah I know eggs can really be tricky. Always make sure you are using fresh eggs. All eggs which are very fresh, shells fall off nicely. Otherwise its a task to shell off the eggs. Try this, after you boil the eggs, put them in the freeze for about 10 mins and then shell. They should come off nicely.
the fresher the egg, the harder to peel. this is because the air pocket is small. as the egg sits, and gets older, the air pocket gets bigger, making it easier to peel. i usuall peel eggs under gentle running water. it helps to get under that layer that holds the shell on.
as far as fillings, i usually use mayp, dijon, dash of hot sauce, and salt and pepper. sometimes i'll use a bit of horseradish instead of hot sauce. a lot of people use relish, but i don't like it, so i just leave it out.
the powdery stuff is paprika. it is used for decoration, not really flavor, so if you don't have any don't worry about it.
LOL you sound really stressed out about these eggs- first of all try rolling the eggs and crackling them all over- then under running water the shells should remove quite easily. But I too have lost some eggs because they just won't peel- don't sweat it. You want to mash the yolks and then add mayo or miracle whip- mustard and relish- add salt and pepper also to the mixture. Yes it is paprika and makes the eggs taste better I think- adds a little zing. Hope you have a good time tomorrow and hope your eggs are a hit.
paprika is the red powder(it's a very mild pepper) equal parts mayo, yellow mustard and egg yolks, and about 1 Tbsp. dill pickle juice in a bowl, mash w/ a fork or a potato masher, stir well, spoon back in the egg halves & lightly sprinkle paprika on top.... I can't vouch for the 'as close to the exp date as possible' comment... it sounds like a great way to get salmonella(one of your nastier food poisonings)... Anyway, after you boil the eggs ( 12 min total from the time you put them on the stove and turn the heat on), you put them in ice water for about 10 min. Then they'll peel much easier for you.
In the words of Dr. Dolittle's Guinea Pig "Just Chiiilllll", both you and the eggs. They are easier to peel when they are cold. Whack them on the counter then gently role until the surface is all crackled, skins come off but not egg white this way.
Mash (or for really creamy, use a mixer) with fork, add mayo,mustard, a little onion powder and pepper, and I guess relish (i've never had them that way) and mix well. Scoop into egg whites, sprinkle Paprika on top (the red stuff), cover and refridgerate.
Then get some sleep so you can enjoy your memorial day! Good luck and don't be a caveman!
yes mash the yellows. I put paprika on top (kinda redish brown powder) i usually pour a little pickle juice in my yellow
I learned this when working at the snack bar of a tennis club. After cooking the eggs, poor out the hot water and let cold running water fill the pot, and dump. Do this a couple times, then put ice on top of the eggs. Once the ice water melts, crack the eggs in the water and continue to let sit, rinsing the water as it gets warm.
You should have no trouble now.
I personally don't like relish. I mash the yolks with mayo and a little dijon mustard. Then sprinkle the top with paprika.
P.S. Deviled eggs are not as easy as the Geico website ;)
The eggs will peel better if you add a little vinegar & salt to them as soon as you put them on. Crack them at the ends. That's where the air pockets are. Peel them under cold running water. Yes, mash the yolks. Your recipe sounds fine. Tip: Fill egg whites with a cake-decorating bag or cut some little slits in the corner of a plastic food bag. Try to make a little peak on each one. Carefully place a pinch of paprika on top of each one. GL.
OK I make the best deviled eggs, I usually have to take a few dozen everywhere I go because I get requests for them all year long. I peel the eggs and mash the yokes start my adding mayo it's the creamy base, then mustard for flavor, relish and pickle juice, onion, a little garlic, some ranch dressing, and keep adding and mixing till you get exactly what you are looking for then top with paprika and put in fridge.
I always pour the eggs and water into the sink from a great height, without making a mess so the shells crack and then crack them a little more. Run under cold water and leave to cool, one of the eggs will act as a plug.
When peeling start at the end where the egg sac is and get under the membrane.
Use a fork to mash the yolks and use paprika
Good Luck
Just go ho hum when you make a mistake. Cooking is fun, so don't let it get to you.
You can always make egg sandwiches with those that don't peel very well.
Just a little tip about peeling boiled eggs that I haven't seen mentioned here: After cracking the shell, take a teaspoon and slip it under the shell at the large end where the air pocket is. Work the shell off carefully with the spoon until it's all removed. Works for me every time, regardless of how fresh my eggs are.