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These information of deviled egg recipe that you need to know before you cook eggs.

First. Find out how fresh the eggs really are. The freshest ones are the eggs that sink and lie flat on their sides when submerged in cool water. These eggs can be used for any dish. By the time the egg is a week old, the air pocket inside, near the broad end, has expanded so that the broad end tilts up as the egg is submerged in cool water. The yolk and the white inside have begun to separate; these eggs are easier to peel when hard-cooked. A week or two later, the egg's air pocket has expanded enough to cause the broad end of the egg to point straight up when you put the egg in water. By now the egg is runny and should be used in sauces where it doesn't matter if it isn't picture-perfect. After four weeks, the egg will float. Throw it away.

Second. Is it safe to eat raw eggs? The risk of food poisoning from eggs is highest with raw and lightly-cooked dishes. It's best not to serve raw or lightly-cooked dishes made with eggs.

Third. What are the stringy white pieces in egg whites? These rope-like strands of egg white, called chalazae (ka-lay-zee) are not imperfections or beginning embryos but a natural, edible part of the egg. They keep the yolk centered in the thick white.

Finally. Is there a difference between brown and white shelled eggs? No. Shell color is determined by the breed of the hen and not related to quality, nutrients, flavor or cooking characteristics.

You can use eggs in so many recipes include the deviled egg recipe. For example, deviled egg is always a popular choice, yet many cooks do not make them, feeling unsure of the steps necessary to get a successful result. There's nothing worse than boiling a dozen new eggs and finding you can't peel the shells off without pulling half the egg white along with it. You'll be pleased to know, however, that making deviled eggs does not have to be difficult. Some simple tips can make the whole experience easy and fun.

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