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Breathes there an egg boiler with eggs so perfect...
How many cooks have threatened to give up on deviled eggs after the frustration of trying to peel ■3‘ away the shell without pulling off great chunks of the white?
And who hasn’t heard at least one fool proof solution? Start with cold water — start with hot water — boil three minutes — boil five minutes — never boil at all — use old eggs — use new eggs — and so on and so on and so on.
Well, here’s another approach, this one suggested' by the Virginia Egg Commission. Who should know better? (Except maybe the Easter Bunny).
To hard-cook eggs, put
78.8%