When you boil eggs, add a little salt or vinegar to the water, bring it to a boil, boil for one minute and remove from heat and cover. Let it stand until cool enough to handle eggs. The salt or vinegar will keep a cracked egg from seeping out of the shell all over the pan.
When they are cool crack the shells and hold them under running cold water over them as you shell them. Start with the large end of the egg. Usually there is an air pocket on that end that makes it easier to start removing the shell. The running water helps to release the shell, so that you have pretty eggs for deviled eggs.
Here is another boiled egg hint. When you boil eggs that you are not going to use immediately, put a couple drops of food coloring in the water. Alert everyone that the colored eggs are boiled.
I use an oversize safety pin and pick a small hole in the bottom side of each egg I boil. They very very rarely break because there is room for expansion.
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