Easter is just around the corner and we all know how eggs are so popular around this time; and it’s not all about the Easter bunny! I know Deviled Eggs are also popular, as well as using eggs in many salads. Nothing is more frustrating when you peel the eggshell and it doesn’t want to peel. Or what about you peel your hardboiled egg to find it’s not completely cooked or is overcooked.
“Remember, people will judge you by your actions, not your intentions. You may have a heart of gold, but so does a hard-boiled egg.” ~Unknown
I know there’s a number of different ways to make hardboiled eggs, but Mr. Cottage and I have used this method for more years than I can remember, and it turns out perfect every time.
What You Need To Know About Making Great Hardboiled Eggs
- Make sure your eggs aren’t too fresh– If you’re making hardboiled eggs for Easter, buy your eggs now! Preferably 10-14 days before you really need them. Fresh eggs are much harder to peel.
- Use the correct size pot – You don’t want too many eggs crammed together in a small pot. They won’t cook correctly. You also want to make sure that once the eggs are in the pot, that the water will cover them by at least one inch. If you’re only cooking 2 or 3 eggs, obviously you won’t need an 8 quart pot. Adjust the pot size to the number of eggs you’re cooking.
- Start with cold tap water – By putting cold eggs into boiling water, you run a greater chance of the eggs cracking while they cook. Put cold eggs into a pot and cover with cold water.
- Don’t overcook them – Watch the time or use a timer. Overcooked eggs have a gray-green coloring between the yolk and cooked white. The yolk will tend to be dry and crumbly, and the white will be rubbery. FYI, it’s still safe to eat.
- Use very cold water immediately after they’re done cooking – Some people choose to use ice water, and that’s fine, also. Just make sure not to skip this part. The cold will help the membrane separate from the shell, as well as keeping the eggs from continuing to cook. Keep the eggs cold until ready to shell.
Bring the cold water to a full boil, remove from heat, cover and let set 20 minutes.
Rinse 3-4 times with cold water until the water remains cold and the pan is no longer hot.
Crack the eggs immediately once it’s in cold water, unless you’ll be dyeing them for Easter.
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