Every year at Easter Mom’s fret about having enough hard boiled eggs to color for all the kids (including the big one)
You know the drill you try to limit it to six for each person and then 4 of your dozen crack while boiling, 1 leaks out and makes a mess all over all the other eggs, you send your hubby to the store on Easter Saturday, possibly THE BIGGEST nightmare day ever… (other than when the weatherman here in Colorado says we are expecting a blizzard).
He comes how a little beat up with another dozen eggs, and you start the process all over again. What are you doing wrong??
L.A. Times Test Kitchen and Food Editor Russ Parsons tells us:
How to make perfect hard boiled eggs…
“Place the eggs in a pan just big enough to hold them in a single layer. Cover them with cold water and bring them to a rolling boil. Cook for one minute, then remove them from the heat. When the water has cooled enough that you can put your hand in (about 20 minutes), the eggs will be perfectly cooked.”
This method avoids not only the cracking in the pan because of the single layer, you also avoid overcooking which is what leads to the nasty sulphur smell and the not so attractive green ring around the yellow yolk.
Try this method of preparing hard boiled eggs this Easter and see if it works for you.
| Perfect Hard Boiled Eggs for Easter |
- 1 dozen eggs
- 2 quarts of water
- Place the eggs in a pan just big enough to hold them in a single layer. Cover them with cold water and bring them to a rolling boil.
- Cook for 1 minute after the water has boiled.
- Remove them from the heat.
- Let water cool. about 20 minutes
Ingredients
- 1 dozen eggs
- 2 quarts of water
Instructions
- Place the eggs in a pan just big enough to hold them in a single layer. Cover them with cold water and bring them to a rolling boil.
- Cook for one minute.
- Remove them from the heat.
- Let water cool. about 20 minutes
