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CSI Needed In The Kitchen

Story ID:	1482
Written by:	Cynthia Jo Ross
Organization:	Lens to the Past
Story type:	Recipe
Location:	Towanda Kansas USA
Year:	2007
Person:	Calling All Cooks

I used to make deviled eggs with ease but now I'm running into problems every time I try to peel them & I don't know why. Half the white is coming off with the shell and the egg looks terrible.

I just boiled a dozen eggs on high heat for 10 minutes & not a one of them came out clean. I'm making a plea to all good cooks to help me solve this mystery!

I even dipped the eggs in cold water & added ice to the pan when they were finished cooking to help cool them before peeling.

I've been told not to use fresh eggs as they are tougher to peel.... how old of an egg do they mean?

Do you add salt to your water before boiling?
What tempature to you suggest & boiling how long?

Deviled eggs used to be so simple to make.... is it possible it's the change in the egg & not my method. Are you having the same problem making deviled eggs as I am?

Send your suggestions quickly.
Thanks much!

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