Can someone please tell me the best, easiest, most elegant and non-destructive way to slice an egg for deviled eggs? And what type of knife to use (serrated?)?
I never really have a problem when it comes to cut eggs for deviled eggs. The whites usually present no problem to cutting. Usually it is the yolk that sticks or breaks up, but since you are making deviled eggs that really doesn't matter since you mix up the yolk anyway. Cutting beautiful halves and quarters for other uses though can present a problem. Make sure you use a thin bladed knife, and stay away from serrated knives as that will tend to rip the yolk up. Dental floss works great, as Peachcreek mentioned, and if you have to do a lot of slicing (as cheesy as this sounds) one of those old-fashioned egg slicers works great (you know the one, where the egg rests in a cradle and a handle with 7 or 8 wires cut the egg.
I've used one of those cake slicers that looks like a cheese slicer minus the little roller. Works great. But I'd think the dental floss would be great, too- just don't use the minty stuff! :suprise:
The thinner the knife the better (meaning from the top part you look down onto to the cutting edge) .Try rubbing a touch of oil on the blade. The dental floss really does work beautifully, and works for cutting cakes for layering as well.
Buy a few egg slicers. Cheap ones. Buy new wire at the hardware store and re-wire each to desired thicknesses. For the deviled eggg just have one in the middle and one on each end to cut a straight bottom. Perfection with ease.
And I thought that the younger guys looked like complete loonies shaking their way through a couple of flats of eggs! Just imagine what shaking 60 chickens would make one look like!
I laughed more from your comebacks, thanks. I actually think my chickens are pretty cool and they are very social. They come running when they hear me or my kids. They pick'm up , pet them (no shaking) Happy birds are great layers. I use a cheese knife.
SIL thought the ONLY way to cut egs for deviled was the "avocado method"... which I personally think is a bit silly... NO offense intended!?! I can usually see where the yolk lies inside and cut so it'll be more centered. Will defnitely try that shaking thing before hard-BOILING next time.
Dental floss for cutting cake layers, that flipping brilliant, got to try that next week. Goes to what I always say, pay attention, even after 35 years of cooking theres something new to learn everyday.
Oh and ya, shake and steam then an ice bath, centered yokes and easy to peel for the dishwasher.
For deviled eggs I use a broken cheese slicer I picked up at Good Will years ago, the roller in it was missing and the space that made allows me just enough room to slice an egg in half sideways with the wire. -I only use it for this, I consider it a specialized tool, and usually only carried it if I was doing buffet work.
If I don't have it with me and I need to slice a bunch of eggs I usually use my boning knife (slim blade) and wipe it off between cuts with a damp rag.
All the egg slicers I had, while they were working were wonderful, but the wires always seemed to break out of them about the time I got an 8 top that was all chef salads. After a while I quit buying them and went from sliced eggs on my salads to quartered eggs. Usually I just used my chefs knife for this and tried to use a different portion of the blade for each cut, or wiped it down in between cuts.
EDIT: After posting this I remembered that I actually tossed the cheese slicer in a drawer and left it there unused for several years, until just a few years ago when I was selling my house and I threw it away. So as I only used it for a short time and then decided it wasn't worth carrying I can't really recommend it.
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