Hard-cooked eggs that aren't... is there a fix?
Okay. I know I can count on my virtual friends at SE to give me some advice without laughing at me. Well, without laughing too hard, anyway ;-)
Yesterday, I hard-cooked some eggs for deviling. But today, when I went to peel them, it turned out they were somewhere just above soft-cooked. (I thought I did what I always do, but I might have used my small simmer burner instead of the regular one. I can't remember.)
MY QUESTION TO YOU: I'm thinking I can treat them as if they're just "par-cooked" and repeat the cooking process to finish them off.
So what say you, oh demi-gods and -goddesses of all things food?