Any way to quickly "age" eggs, for deviled eggs?
We're going to a potluck Halloween party on Saturday. I'm bringing pasta stuffed with cream cheese, roast beef, onion, mushroom and garlic, with brown gravy. I told my husband this and he said, "I want to bring deviled eggs."
Now, since his birthday is November 1st, I will also make some deviled eggs. But I really wish he could have told me this a week ago! lol.
We go through 2-3 dozen eggs per week here, so they are always quite fresh, and you can't count on store-bought eggs to be as old as the law allows. We'll be buying fresh eggs tomorrow for deviled eggs.
Anyone tried to "age" eggs, by putting them in a very warm place - I have a couple of shelves near our woodstove - or...?
Thanks. Don't wanna disappoint DH, who thinks, incorrectly, I am the goddess of cooking.
The quickest was to do it would be just to leave them out at room temp. I wouldn't try to intentionally keep them in a very warm spot, however. Regular room temp should be fine (e.g. kitchen countertop).
It is said, that every hour an egg is stored at room temp, they "age" an entire day, whatever that means ...
One other alternative is to buy those pre-peeled, hardboiled eggs that some markets now have. Expensive, but if you want to avoid the hassle of peeling hard-boiled fresh eggs ...
We can't get stuff like that where I live - the nearest McDonald's, Walmart, movie theater - or decent grocery store - is at least 65 miles away.
We leave our eggs out anyway, though our kitchen is fairly cool.
On the good side of things, I came down with an awful cold last night, so I'll just be directing my husband on these, not doing them myself...don't want to infect the entire county! He'll have to peel the darn things. :P
I just keep mine at room temp whether they are from my hens or from the store and they do fine. I do the boil 1min in salted water and let set covered for 15min, then I peel while still hot. I take one egg out of the hot water then run it under cold water for a second and then crack and peel and rinse. I very rarely have any issues and that is usually one of the last eggs. That membrane has a tendency to stick once the egg has cooled. Another fun fact you can gently squish the still hot egg into shapes. I do it with my hands but there are Japanese molds for this that are pretty neat.
I do remember Caroline1 saying something about she was aggravated with how the store bought ones were often packed to age faster (pointy end up or fat end up I can't recall) in any case she would then flip the egg for a longer shelf life. I searched and couldn't find her comment (not so great at that) but hopefully she'll chime in. I looked at my store bought eggs and they were pointy end up.
Best of luck :-) M
I had read on another thread that after the boil, someone dipped the egg in hot and cold water alternately, so the expansion/contraction separates the egg and the shell. I've been meaning to try it!
While it's definitely true that eggs should be at least a week old to make them easier to peel after hard-cooking, here's a tip from the late great Julia Child: Take a pin & pierce the bottom of the wide end of each egg before cooking. This tip has now become so widespread, that the egg slicer I recently purchased actually has an "egg piercer" at one end.
After piercing, I place the eggs in water to cover & bring to a boil. After water comes to a boil, I simmer for 5 minutes, then turn off the heat, cover the pot, & let sit for 10 minutes. I then immediately run the pot of eggs under cold running water until completely cool (or you can plunge them into a bowl of ice water). Regardless of age, they always peel fine for me after this treatment. Give it a try.
(P.S. to others - there's no special trick to "aging" eggs. All that means is holding eggs in the fridge for at least a week to allow some air space to develop between the shell/membrane & the egg contents.)