Deviled eggs are the perfect snack or appetizer for a dinner party. They are quick, easy, and GORGEOUS, depending on the time and care you take in handling your eggs. Eggs are one of those ingredients that seem simple to prepare, but sooooo many things can go wrong. Your whites can break apart or split while peeling, the eggs can be undercooked, or more commonly, OVERcooked. I learned how to boil an egg from my mom and it took me so long to figure out why the outside of the yolks were always a little grey. It was because I was overcooking them. Don’t overcook your eggs. Ever. If you want a good deviled egg or simply a good boiled egg- follow these directions exactly.
So cooking a sunny side up egg has always been a challenge for me. Either the skillet is too hot and the egg white spreads too fast, or the skillet is too cold and the white doesn’t cook fast enough. Or I completely mess it up by cooking the egg for too long to the point where the egg yolk starts to cook. Here are a few pointers that I’ve learned over the years.