Every year I used to get so excited about dying Easter eggs! It’s a bit tough when both the kids get older and aren’t at home anymore. When it comes to dying eggs, I’m not fancy. I like the cheap egg dying kit. I’ve tried the fancy ones but like the cheap ones with the tablets better!
Now, to cook the eggs. We’ve all had that moment when you go to crack and peel an egg. You cut into it, and… OH NO! Shoot! The yolk isn’t cooked all the way. Or it’s overcooked! Hate that! So, no more! I went to work on making perfect hard-boiled eggs every time. And, by the way, I have no idea why they call them hard-boiled eggs. Never do that! Here are my secrets…
Cooking the Eggs
Place eggs in a single layer in a saucepan. Add enough water to come at least one inch above the eggs. Bring to just to a boil. Turn off the heat. Let eggs stand, covered in the hot water for 13 minutes for Medium eggs, 15 minutes for Large eggs, and 16 minutes for Extra Large eggs. Immediately run cold water over the eggs until completely cooled. Remove eggs from the water and place them in the refrigerator until ready to use.
Don’t Over Cook Your Eggs!
Sometimes a greenish-gray ring may appear around the egg yolk. It’s not very pretty. I did some research and learned the ring is caused by a chemical reaction involving sulfur from the egg white and iron from the egg yolk. The reaction is usually caused by overcooking the eggs, but it can also be caused by a high amount of iron in the cooking water.
If you don’t want that ugly ring, don’t overcook your eggs! Also, it’s super important to cool the eggs right after cooking. Run cold water over the just-cooked eggs or place them in ice water until they have completely cooled. Then refrigerate the eggs in their shells until you’re ready to use them. Hard-cooked eggs in the shell can be refrigerated for up to one week.
When it comes to peeling eggs, the fresher the egg, the harder it is to peel. Try to buy your eggs a week to 10 days in advance of cooking them.
Remove the shell after the eggs are cool. Crack the shell all over by tapping gently on a table or countertop. Then roll the egg between your hands to loosen the shell. Start at the large end and peel off the shell. Hold the egg under running cold water or dip it in a bowl of water to help remove the shell.
Okay, you’re all set! Now, go make some! Here are four amazing recipes to try:
Yum! I’m getting hungry just thinking about it! And, by the way, if you have any more tips to add, please share! I love hearing about your secrets and recipes!