Boiling Mad

 Eggs Used - 6
Its the dread of any boiled egg. Absent-mindedly leaving your eggs on the boil too long only to end up  with gray/green sulfur packets when you cut them open. That green ring - or green death as I call, it is actually just ferrous sulfide. It is formed as a chemical reaction from the hydrogen sulfide in the whites coming into extended heated contact with the iron in the yolks. Its perfectly harmless.. just unpleasent to look at...and that greenish tint - well, it hits the gag reflex every time.


I have a technique for making perfect boiled eggs.
  You will need:
1 Medium Sauce Pan
Water
6 Eggs
A Timer

1. Place the eggs in the pan; fill the pan 3/4 full with cold water
2. Place the pot on the cook-top on high and bring to a boil
3. Once the water boils, turn off the heat and set the timer for 12 minutes - exactly
4. When the time is up, drain off the water and run cold water over the eggs until they are cool to the touch
there you are...  perfect eggs.....   every time.

Deviled Eggs
Makes 12
Ingredients
6 Perfect Boiled Eggs (See preparation above)
1/4 Cup Tart Mayonnaise (Kraft or Dukes)
1/2 Teaspoon White Vinegar
1 Tablespoon White Vinegar
1/8 Teaspoon Salt
1/8 Teaspoon Ground White Pepper
1 Spatula
1 Medium Mixing Bowl
1 Large Zipper Bag
Cut the boiled eggs in 1/2 - length-wisePop out the cooked yolks into a bowlCarefully rinse off the whites under running water and drop into a small bowl with 2 cups of cold water and 1 Tablespoon of vinegar. Let sit for 15 minutes.Dry on a paper towel until time for fillingIn the bowl with the egg yolks - add the 1/2 teaspoon vinegar ,salt, pepper and mayonnaise.Mix well with the spatula, scraping the sides and smashing the yolks to make sure everything is smooth and homogeneousTransfer all the yolk mix to the zipper bagCut off one small corner of the bag with a pair of scissors - about 1/4"Squeeze all the filling to the cut corner and pipe in the filling until it mounds up to a rounded dome.Garnish with capers or julienne of roasted red pepper