Perfect Hard-cooked Eggs
We are in the Easter spirit here in the House of Eckert! Ella is super excited about baby bunnies, chicks and ducks arriving on the farm this week. She has been counting down the days to their arrival for over a month now. We’ve decorated the house with our collection of beautifully hand-painted eggs from our dear friend Jeannie. We’ve perused through old Easter pics of the kids when they were toddlers and we have been googling creative methods to dye eggs! Ella wants to test a few dying techniques today after school, so I boiled some eggs this morning while the kids got ready for school. This recipe appears in the Eckert Family Spring Cookbook on page 48. It is hands-down the best way to make hard cooked eggs because the eggs turn out perfectly every time! Give this method a try this Easter Season!
Eat well this Spring, Angie
Perfect Hard-Cooked Eggs
Place uncooked eggs in saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch (do not cover pot). Heat saucepan over high heat to just boiling (just as large bubbles start to form). Remove from heat and cover. Let eggs stand in hot water for about 15 minutes. Gently remove eggs from water and serve warm, or cool completely under running water or in a bowl of ice water. Refrigerate when cooled.
Cooking eggs in hot, not boiling, water and cooling them immediately prevents the green ring from appearing around the yolk. Hard cooked eggs are easiest to peel after cooking and cooling.