A Classic Blunder

I’m fixing a large batch of Russian deviled eggs for a party tonight.  I’ve cooked hard-boiled eggs the same way for years.  Put the eggs in a pan with water to cover, bring to a boil, turn off the heat, cover, wait 12 minutes, and plunge into cold water.  Works perfect every time.  They’re not overcooked, there’s no gray ring around the yolk, and the whites and yolks are nicely set.

But today in a move that can only be described as stupid, I decided to try a different way of hard-boiling eggs.  Now I have 18 eggs, cooked somewhere between a soft-boil and a hard-boil, to figure out what to do with.

At least eggs aren’t a rare and expensive ingredient.  It’ll be a simple matter to do another batch using my tried and true method.