Easter Eggs



Everyone seems to have a favorite method of boiling eggs.  Recently I read one could actually bake them, shell on, in the oven!  I have not tried that method.

I don’t recall being taught how to boil eggs—isn’t that a joke of some sort as in, “She doesn’t know how to boil eggs!”  Well, that might have been me some 50 years ago, but now I am confident in my method.  (But I still don’t think anybody ever TAUGHT me how to boil eggs!………maybe one is just supposed to know how to do it, but I’ve found that isn’t so.)

This is the way I cook them:

Place clean eggs in a pan of water which covers the eggs.  Don’t overcrowd the eggs.  Add some salt (this seems to help prevent cracking while they are cooking, although alternatively I believe I’ve used a little white vinegar and that seems to work well too).  Place on a burner on medium to medium high heat and bring to a boil.  As soon as the water is boiling, I cover and remove from heat.  Let them stand for 15 to 20 minutes.  They don’t bounce around in the boiling water this way, but they will still cook.  Be patient!  Set the timer.

Gently remove each egg with a slotted spoon, one at a time, and place in iced water.  I do this with a bowl in the sink.  Keep adding cold iced water until they are covered.

If one is going to peel and eat immediately, wait about 2 minutes and then crack and peel the eggs.  These should peel very easily and the shell will come off in larger pieces.  If they do not, place back into the iced water for another minute or so.  Really, there is no hurry on this.

For Easter eggs (or if you wish to keep the shell on), remove the eggs after a few minutes (or more), and gently dry. 


Place back in an egg carton and into the refrigerator.

I seldom have a cracked egg, they seem to peel and be perfectly done in this manner.  When they are completely cold, I am able to slice them and make deviled eggs or use as I wish.  The yolks are always nicely done, but not overdone.

But today I colored the eggs for Easter.  It is best to do this while the eggs are a little cool, but not icy cold.  I actually prefer to use food coloring, which I have on hand—(the more color one uses in a cup of hot water with 1 teaspoon of white vinegar, the deeper the color).

Here are my Easter eggs—colored with food coloring, 1 teaspoon of white vinegar and very hot water,  placed eggs in a coffee cup to color, one by one. (True confessions:  it’s kind of fun to change the primary colors by mixing them, so that’s what I did to get purple, the different shades of green, orange and blues.)




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