I posted this idea some where but thought it might go well here.
If you want to be sure that your yolks set in the center of the whites...for nice looks when cut or deviled...the day before you plan to use them just leave the eggs in the carton....instead of having them sit on the bottom of the carton...put a rubber band around the carton and sit it on it's side in the refrigerator over night...or even 24 hrs.
NEVER boil an egg...just bring it to the boiling point and turn the heat down to simmer for about 20 minutes. Boiling makes the whites tough and causes that greenish color between the yolk and whites.
Before boiling put some vinegar in the water...if there is a tiny hole in the egg this will help to seal it. Jo
