Comments on: Deviled (Easter) Eggs, Three Ways

By: Vegetarian Recipe Round-Up « The Good Life

Vegetarian Recipe Round-Up « The Good Life — Thu, 22 Apr 2010 04:28:47 +0000

[...] Cooks) Crowd Pleasing Pasta with Tomatoes and Artichokes (PDF from Compassionate Cooks) Deviled Eggs Three Ways (Not Eating Out in New York) Easy Roasted Greenbeans (30 Bucks a Week) Eggplant Fries and Eggplant [...]

By: becktrocity

becktrocity — Sat, 25 Apr 2009 23:06:30 +0000

another egg-peeling tip that i always use, post-cold water bath, is gently cracking the shell all over, then rolling it between my hands until i can feel the membrane loosen. i believe i picked it up from The Joy of Cooking, and it works on even the freshest of eggs, straight from the farmer’s market. now if only i could perfect my timing, i wouldn’t blue the yolks

By: Gabrielle

Gabrielle — Sun, 19 Apr 2009 19:18:22 +0000

Love it! Just found your blog and could not be more amused or grateful. I am crossing the divide from the world of unconscious,processed food consumption to all fresh, made at home foods (soy allergy). Your site is very helpful!

I live in Nashville, where getting one’s own deviled egg tray is a right of passage. A variation on the standard Southern style (pickle juice, mayo, salt & pepper) could warrant expulsion from the proper circles:) Can’t wait to serve them!

Thanks!

By: Sophia

Sophia — Wed, 15 Apr 2009 15:35:32 +0000

lol, I never knew there would be a problem with too fresh eggs! here in singapore, I have the opposite problem. they don’t store their eggs in the fridge, so they never are fresh when I buy them!

By: Pille

Pille — Wed, 15 Apr 2009 05:28:06 +0000

Hi Cathy – just wanted to say hi and that I’ve been following your blog since we met in NY last June
It’s unfortunate that fresh eggs don’t peel neatly – ok, when you don’t need to serve them whole, but not for making devilled eggs, I’m afraid.
And those eggs look way too colourful for me – I’d be weary to eat anything as bright (unless they’re naturally dyed, say with beet juice or turmeric). I didn’t even know you can dye eggs themselves with food dye (and not just unpeeled eggs).

By: chris

chris — Mon, 13 Apr 2009 22:47:49 +0000

ooh, deviled eggs! this reminds me of the Roy G. Biv deviled eggs from the second episode of Food Party. of course i doubt Cathy will be using Easy Cheese anytime soon..

By: Joanna

Joanna — Mon, 13 Apr 2009 17:12:41 +0000

I’ve had the same problem too, glad I’m not the only one! Mine were just-purchased grocery store eggs, and I found that the ice bath plus peeling under water gave the best results, though I still had more trouble than with older eggs.

Also, I love your egg variations, and I think the neon colors are actually kind of fun and festive! I might try the Thai version for myself, I wonder if you could work coconut in there somehow – maybe the thicker part of the milk could replace some or all of the mayo. If I experiment I’ll report back!

By: Dean Hughson

Dean Hughson — Mon, 13 Apr 2009 15:45:24 +0000

The caged eggs will be fresher than the smaller caged free operations since they must wait usually to get enough eggs together to economically deliver them to a grocery store,unlike the caged operations who literally deliver them the same day or 1 day later of lay.

refer to http://www.eggs.org for info on hard cooking eggs. Best way is to leave the eggs out of the refrigerator for a day and allow the membrane to shrink a bit.

By: Marc @ NoRecipes

Marc @ NoRecipes — Mon, 13 Apr 2009 15:25:00 +0000

I’ve noticed this problem even with grocery store bought eggs and tend to keep a few around until their expiration date to boil to get them to peel properly. I’ll have to try the ice bath method.