It usually doesn't bother me that much, but sometimes the off-center yolks create a very thin spot in the white and it is way too easy to tear the white when popping out the yolk. Advice is much appreciated.
You can also give each one a good shake before cooking.
Use fresh eggs.
But then peeling them is a bitch.
Such is life, I suppose.
I haven't tried this myself,but I hear that if you store the eggs on their sides (by turning the carton on its side), the yolks will stay centered. Worth a shot.
I've read that, too, and never tried it. Maybe easier to do is to place the raw egg on the counter, then spin it a few times (on its side), just before it goes into the water.
Last year I made several dozen deviled eggs for a holiday party, (one whole flat) and I turned each one over the day before cooking them. Perfectly centered, every last one of them.....
Yes, it works!
As the water gets hotter, roll the egg over continuously - by the time the water is boiling the yolk should be fixed centrally.
I feel embarrassed to ask, but how do i do that when I steam the eggs/
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