I love deviled eggs. They’re easy to make except for one thing: you have to peel them successfully for them to look right. If that pesky little membrane adheres to the white, you’ll get a pock-marked egg that is completely unpresentable.
I’ve read all the instructions about how to insure that the membrane will separate nicely; for example they can’t be super-fresh, but that’s not ordinarily a problem since I buy them at the supermarket and not the farm, and don’t cook them right away.
But every now and then I get a batch that just will not cooperate no matter what. This has always puzzled me until I read this, which explains that a certain percentage of eggs are processed in a manner that means their membranes will never be free.
By the way, when I make deviled eggs I don’t use one of those fancy implements to make the yolks all swirly:
No, the old-fashioned stuff-with-a-spoon method is good enough for me:
So, why was I making deviled eggs the other day? I figured it was good power-outage food—an already-cooked protein source that doesn’t have to be heated up. And who needs an excuse, anyway?