On Sun 05 Apr 2009 01:23:37p, Dan Abel told us...

> In article 7>,
> Wayne Boatwright > wrote:
>
>> On Sun 05 Apr 2009 11:28:45a, zxcvbob told us...
>>
>> > Billie wrote:
>> >> I make deviled eggs a lot, but for the life of me, I cannot get the
>> >> sprinkle of paprika correct. I've used everything from jars with fine
>> >> sifters on top, to just using my fingers, and I can't get it to look
>> >> like a fine dusting. My late mother-in-law used to get it done
>> >> perfectly, but I end up with clumps.
>> >>
>> >> Thanks!
>> >
>> >
>> > You're probably holding the shaker (or your fingertips) too close.
>> >
>> > Bob
>> >
>>
>> I use an ordinary pepper shaker with small holes, holding it at last 6-8
>> inches above the eggs. Works well for me.
>
> Yeah, but you're in the dry. Maybe Billie is in a damp climate. Once
> it clumps up in the bottle, there's not much to do.
>
> Besides, I'd rather have cayenne!
>

In either case they can clump in a damp climate. Adding white rice to the
shaker would help.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.