I boiled a dozen for deviled eggs and as I was slicing them open, I realized that not one single egg had the yolk anywhere near the center of the egg. They were all up in the pointed end of the egg, even though i stored them pointy end up. My deviled eggs all have the cavity where the yolk was way up in the pointy end with a very thin wall of white, so thin most of them tore. anybody know how to get the yolks more centrally located?
The trick is to keep swirling the eggs in the water while they boil. If you just let them sit there in the bubbling water the air pockets go upwards, the yolk heads south, and they cook that way. Swirling/stirring the water to make the eggs rotate as they cook helps centre the yolks.
According to everything I've read on the subject, eggs should be stored with the pointed end down. I make deviled eggs for just about every potluck dinner I attend. I've never stirred eggs while I was cooking them for hard-boiled eggs, and the egg yolks are centered and just fine for deviled eggs. Don't know why yours weren't centered. Hope you can figure it out.
