Perfect boiled eggs for eating or decorating for Easter Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Eggs and water
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Directions: |
Directions:Place the eggs in a single layer in a saucepan and add enough water to come an inch over them. Adding a splash of vinegar or pinch of salt in the water will make the eggs easier to peel.
Cover and bring the water just to the point of full boil, then remove the pan from the heat.
Let eggs stand in hot water for 15 minutes.
Drain and cool under running cold water.
Do not overcook the eggs or the whites become rubbery and the yolks turn green. For easy to peel eggs, cool eggs right away under running water or in a bowl of icy water. As soon as they are cool enough to handle, begin peeling. Start by rolling the egg on a counter or another hard surface. That will give you a nice, even cracking across the shell. Try peeling under a trickle of running water. Super fresh eggs from the farm are difficult to peel. Eggs that are about five days after the packing date on the carton are easier to peel. Hard cooked eggs keep in the fridge for up to one week. They shouldn't be kept at room temperature for more than a couple of hours before using or refrigerating again. |
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Personal
Notes: |
Personal
Notes: I searched for years to find the perfect method to boil eggs, easy to peel and without green yolks. This recipe, which I found in the Fargo Forum, works well and I keep it taped to the inside cupboard door to refer to each time I boil eggs. I was at my neighbors home a few years ago and her thirty something daughter called from a thousand miles away to get her mother's perfect recipe for hard cooked eggs and to my amazement this is the recipe she gave her. We chuckled after the phone conversation and both agreed that cooking perfect eggs is a fine art.
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