Easter is around the corner so I imagine that some of you will be making hard-boiled (or, technically, “hard-cooked”) eggs to dye. It’s important to cook the eggs properly because if they crack, the dye will penetrate through to the egg white.
I promise this is by far the best method to hard-boil eggs. The only thing you must use is a timer. If the eggs are left in longer than they are supposed to, they’re going to overcook. There is nothing more annoying than eggs with hard to peel shells.
Perfect Hard-Boiled Eggs:
- Cover 1 dozen eggs with 1 inch of water in a saucepan.
- SLOWLY bring to a boil (too quickly will cause the shells to burst).
- Take off the heat and cover for 12 minutes.
You can peel them immediately or store in refrigerator in airtight container. Don’t forget to use a timer!
- If you put a tablespoon of vinegar in the water, and an egg happens to crack, the vinegar will stop the egg white from oozing into the water. This may affect the taste of your eggs, however.
- Adding a half teaspoon of salt in the water is thought to make the eggs easier to peel.
- Use older eggs. They’ll have a higher pH which makes them easier to peel.
- Farm fresh eggs, if hard cooked right away, will be difficult to peel. Add a little baking soda to the water to change their pH. Or leave them hard cooked in the refrigerator.
The American Egg Board suggests that you use hard-boiled eggs within a week. They also suggest that you don’t store eggs in your refrigerator door as there are too many temperature fluctuations there with constant opening and closing. They use the term hard-cooked eggs because if you were truly to boil an egg, the shell would crack.
Anyway, try using this method to hard-cook your eggs next time. I think I got it from a Martha Stewart magazine a long time ago.
Some information sourced from: On Food and Cooking: The Science and Lore of the Kitchen
Photo credit: Ale Paiva