The Devil's In The Eggs
Why is it that when I go to make deviled eggs for a party or special occasion when people are going to come over and eat them, I have to boil about 50% more eggs than I need because the process of peeling the shells often destroys the perfectly white and smooth surfaces and makes them unfit for presentation purposes?
And now when I go and boil up a batch just because I have all these extra eggs and have been craving deviled eggs, I can peel each and every one of them and they separate from their shells like slippery-skinned strippers shedding silky kimonos?
Perhaps there is something to this notion I love so much of non-attachment to outcomes?
Perhaps. :-)
Comments
I have deliberately never learned how to make deviled eggs because if I knew how, I'd make them all the time and die young of clogged arteries.
Also, if you get one of those egg cookers, they make perfect eggs every time and you don't have your whole house smelling like farts. You can find them for as cheap as ten or fifteen bucks.
I always throw in some wasabi powder and white pepper into the mix, just enough to add a little bite. If you have any onion soup mix, put a teaspoon of that in as well, but try not to get any onion bits because then your filling isn't very smooth.
To make the shells come off perfectly every time, add a little white vinegar to the water before it begins to boil.
It doesn't penetrate the shells, but it does something to make the shells slide off. Guaranteed. Works for me every time.
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