So yesterday was the big Easter Egg dying event here in our home! Yay! I wanted to take some time, and share the fun we had, and then, give you some tips on how to boil the best eggs!
Now, for boiling your eggs…
- Eggs (I used 18 this time but use as many as you need)
- Cold Water - 1-2 inches over the top of the eggs in a large pot
- Salt
- 1 tbsp Vinegar
- Put the eggs in a single layer in a saucepan, covered by at least an inch or two of cold water. Starting with cold water and gently bringing the eggs to a boil will help keep them from cracking. We don't like cracked eggs!
- Adding a tablespoon of vinegar to the water will help keep the egg whites from running out of any eggs that happen to crack while cooking,
- Put the burner on high and bring the eggs to a boil. As soon as the water starts to boil, remove the pan from the heat for a few seconds.
- Reduce the heat to low, return the pan to the burner.
- Let simmer for one minute.
- NOTE: If you are using an electric stove like me, with a coil element, you can just turn off the heat. There is enough residual heat in the coil to keep the eggs simmering for a minute.
- Put the lid on the pan, and walk away for 10-15 minutes, until the water quits moving and the eggs have had time to settle.
- Get an ice bath ready with cold water and ice cubes.
- Using a slotted spoon, remove the eggs one at a time and place them into the cold ice water.
- After about 10-15 more minutes, the eggs will have cooled, and you can then transfer them to a paper towel or other sort of surface to allow them to dry
- From there, you can put them back in their original carton to store.
- If you're just hard boiling eggs, and not using them for Easter eggs, I recommend using a marker and writing "HB" or something else to differentiate these eggs from the other eggs so to avoid a messy mistake.
- I've read that if you want easier peeled eggs, use older eggs. So buy your eggs 4 or 5 days before you plan on boiling for the ultimate in peeling ease. But new eggs are fine too.
