How do you boil eggs, if you don’t mind saying? I generally put a dozen room-temperature eggs into cold water with a little salt, bring the water to a boil, shut off the heat for 15 minutes while the eggs cook, then chill the eggs in ice water. This seems to cook the eggs properly, but when I peel them, I still have trouble with the membrane sticking to the white and pulling out chunks.
Any ideas on how to prevent this? Deviled eggs shouldn’t look as though they have been gnawed by mice.
The membrane sticking to the white has to do more with the age of the eggs than anything. I think if an egg is at least 10-14 days old (I could be off on the numbers so don’t quote me), then that membrane will separate more easily. I raise chickens, and find that fresher eggs don’t yield pretty results when it comes to deviled eggs. Someone can correct me if I am wrong.