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how to slice a hard-boiled egg

post #1 of 44
5/18/02 at 1:49pm
Thread Starter 
Hello,

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?)?

Thanks, mimi2
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post #2 of 44
5/18/02 at 4:57pm
I use a piece of dental floss. It works great.
What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent...
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post #3 of 44
5/18/02 at 8:35pm
I use a paring knife with a thin blade, but I cut the egg as I would an avocado. Everything comes out clean.
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post #4 of 44
5/18/02 at 8:54pm
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.
From Man's sweat and God's love, beer came into the World-Saint Arnoldus
http://www.onceachef.com/
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post #5 of 44
5/19/02 at 2:28pm
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:
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post #6 of 44
5/19/02 at 8:11pm
How about cinnamon flavored?! ;) ;)
From Man's sweat and God's love, beer came into the World-Saint Arnoldus
http://www.onceachef.com/
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post #7 of 44
5/20/02 at 9:52am
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.

:)
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post #8 of 44
5/20/02 at 11:32am
a pareing knife works well here, another choice would be fishing line.
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post #9 of 44
5/23/02 at 8:46pm
I say use a sea bass with a frickin lasers on it's head!

Matt
-Having an Austin Powers moment....
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post #10 of 44
5/24/02 at 6:06am
:lol: :lol: :lol:
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post #11 of 44
5/24/02 at 7:54am

The answer is CHEESE SLICER


K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
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post #12 of 44
5/24/02 at 7:57am
I noticed this is your very first post!

Welcome to Cheftalk Mimi2!

:bounce:
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
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post #13 of 44
5/25/02 at 5:48pm
Kimmie , you beat me to it . The cheese slicer is the easiest Ive ever used .
The two most common things in the universe are hydrogen and stupidity !
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post #14 of 44
3/14/13 at 11:24am

I've used the same egg slicer for decades.  It is quick and gives me perfect slices every time .

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post #15 of 44
3/14/13 at 12:51pm

Another tip - if you want your egg yolks to be centered in the eggs - shake the dickens out of them for 20 or 30 seconds before hard cooking them.

 

Worked at a buffet and the chef was rather particular about the yolks not being way off center, lowest guy on the totem-pole always got this job.

They looked like a complete loonie while going through a couple of flats before service.

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #16 of 44
3/14/13 at 4:48pm
I just shake my chickens the night before and hard boil in the morning to center the yolks... Sorry, not that funny
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post #17 of 44
3/14/13 at 9:00pm
Quote:
Originally Posted by Mrmnms View Post

I just shake my chickens the night before and hard boil in the morning to center the yolks... Sorry, not that funny

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!

 

eek.gif

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #18 of 44
3/15/13 at 12:13am
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.
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post #19 of 44
3/15/13 at 1:08am

No such thing as a hard boiled egg. Its hard cooked and really should not be vigerously boiled. then cool and cut with wire egg slicer

CHEFED
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post #20 of 44
3/15/13 at 11:53am
Quote:
Originally Posted by Mrmnms View Post

I just shake my chickens the night before and hard boil in the morning to center the yolks... Sorry, not that funny

Well I think it is hysterical!! ROFLMAO lol.gif
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post #21 of 44
3/15/13 at 11:54am
Quote:
Originally Posted by MichaelGA View Post

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!


eek.gif
lol.gif
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post #22 of 44
3/15/13 at 12:06pm
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.
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post #23 of 44
3/15/13 at 1:58pm

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.

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post #24 of 44
3/15/13 at 8:03pm

If you want the worlds easiest to peel eggs you'll pressure steam them rather than boiling.  

 

It makes such a world of difference and the intense quick burst of heat sets the whites and doesn't over-cook the yolks.

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #25 of 44
3/16/13 at 1:44pm
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.
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post #26 of 44
3/16/13 at 8:46pm

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.


Edited by Dropkick - 3/16/13 at 9:01pm
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post #27 of 44
3/17/13 at 1:56am

better yet break them first then steam(no Shell)

CHEFED
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post #28 of 44
3/17/13 at 5:10am
All this for how to slice for deviled eggs. Maybe we have too much time on our hands. I better get busy!
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post #29 of 44
3/17/13 at 11:28am
I hear ya Mrmnms, I hate the slow season, just waiting for the start of May, Im bored with doing 50 covers a night cause of low numbers in the hotel.
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post #30 of 44
3/18/13 at 10:40am

I don't know why anyone would find the use of a cute little egg slicer objectionable.  It is easier than floss or thin knives.  To me, anyway.
 

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