Food & dining

Recipes for hard-cooked eggs two ways

Eggs with pimenton/ paprika.
Karoline Boehm Goodnick for The Boston Globe
Eggs with pimenton/ paprika.

Stuffed eggs can be as simple or elaborate as you like. But even if you like hard-cooked eggs with the yolks still moist, the ideal yolks for deviled eggs are pale yellow, opaque, and cakey in appearance, with no green edges. These two cooking techniques are for a steam-cook method and a simmer-and-rest method. Both give you dry yolks. For best results, use large eggs, and try one first so you see how it works.

When you go to fill the whites, use a piping bag with a tip (or improvise by placing the filling in a plastic bag and snipping one of the corners) or simply mound it onto the whites with a small spoon.

1. For the steam-cook method: Fill a saucepan with a steamer insert and enough water to come up to the steamer. Make sure the water level will not boil up and over the bottom of the steamer during cooking. Reduce the heat to medium, place the steamer and eggs on the insert and cover the pan. (The eggs should not be touching; you may need to steam them in 2 batches.) Steam for 14 minutes, then plunge the eggs into a bowl of ice water. Peel under cold running water.


2. For the simmer-and-rest method: Place the eggs in a large pot and add enough cold water to cover by 1 inch. (The eggs should not be touching; you may need to cook them in two batches.) Place over medium heat until the water is just on the verge of breaking into a simmer. At this point the surface of the water will be calm, and all the pinpoint bubbles that form on the bottom of the pan will have drifted up to the surface (a thermometer will register 190 degrees). Immediately remove the pan from the heat. Cover and rest for 17 minutes. Plunge the eggs into a bowl of ice water. Peel under cold running water.

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Use the eggs as directed.

Holly Jennings