Did you know you shouldn’t “boil” eggs? If you’re like me, you’ve grown up eating “hard-boiled” eggs, but it turns out the process of boiling them makes them tougher.
- Before cooking your eggs, pierce the large end with a needle or a thumbtack. This will prevent them from cracking while cooking, and also make it easier to peel.
- To cook, rather than boil, place eggs in a single layer in a saucepan and top with at least an inch of water. Cover and bring to a boil, then remove from the heat and let stand for 15 – 17 minutes ( about 4 minutes if you prefer them soft-cooked).
- Turn the eggs halfway through cooking to keep the yolks centered.
- Drain the hot water immediately and cover with cold water and let stand until completely cool. This will prevent the green from forming around the yolk. Cooked eggs are also easier to slice when cold.
- Refrigerate and use within 1 week.
- Mark the hard-cooked eggs with a crayon or a little food dye to differentiate between your hard cooked and your raw egs, but if you forget, give the egg a spin. A cooked egg will spin quickly and easily as opposed to a raw egg will woble because liquid is moving inside the shell.
- If you’re using your hard-cooked eggs for deviled eggs, put your ingredients in a ziplock bag and squeeze the contents until mixed. Now you can just snip off a corner and pipe the mixture into the halves.
- If you’re going on a picnic, pack hard-cooked eggs in an airtight container then pack ice surrounding.
I have a great story I’ll tell y’all sometime of a certain childhood Easter egg hunt where I consumed 13 hard-boiled eggs and spent the next few hours with my tummy not too happy with me, but I could still eat and eat hard-boiled eggs undeterred. However, if you’re planning on hunting hard-cooked eggs this Easter and they’ll be out of the refrigerator for more than 3 hours, it’s safest to cook 2 batches — one for coloring and hunting, and another for consuming.
We hope you’ve learned a little something about eggs this month. However you enjoy your eggs — over easy, scrambled, poached, or even Cadbury — there’s nothing like the incredible, edible egg.