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Next time I boil some I'll try the soda. And I'll try the method: bring to boil, turn off heat & let set for 18 min. I love my egg salad sandwiches (smash hard boiled egg with mayo, salt, pepper & mustard). I used to work with a lady at Braums & she said to let them soak in pickle juice. Sooo, save up the juice from your pickles (l only use/buy dill). I tried it but didn't care too much for them.
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For deviled eggs if you turn the carton of eggs upside down in refrigerator the night before cooking, the yolks will be in the center of the egg. It makes prettier deviled eggs. Oh how I love them!
Song: "Keep your eyes on the prize."
If you boil eggs and then store them in the fridge before cracking the shells, and sometimes get confused as to if they are boiled or raw, you can do two things..... When boiling, drop in a few drops of food coloring and you'll remember that the colored eggs are the boiled ones. Second trick is to try "spinning" the suspect egg to determine boiled or not. A boiled egg will spin like a top and a raw egg will not.
Try a small amount of sweet pickle relish in your mix.
The chefs on FOOD NETWORK all say bring to boil, turn off heat, cover, let sit for 13 minutes. This is perfect for me...whites done and yolks softly done.
To insure that eggs peel easily, even eggs straight from the grocery, add about a quarter cup of salt. Use cheaper rock salt if you have it handy.
And a trick I learned eons ago about peeling kiwi, use a teaspoon to slide up under the cracked shell to remove quickly.
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Doesn't the cooking time depend on how many eggs you place into your pot?