"So you've probably already perfected cooking hard-boiled eggs," begins the video, but if you're anything like HuffPost UK Lifestyle, you'll regularly undercook, overcook or simply leave them in their so long the water dries up and the egg explodes all over your kitchen.
But let's say for arguments sake you are an egg aficionado, even the best cooks have trouble peeling eggs so they don't end up in a shoddy scramble. This is even more important when making devilled eggs, where the exteriors have to be perfectly smooth.
Here, Ann Taylor Pittman explains her secrets of how to do it right.