How to Make Perfect Hard Boiled Eggs for Easter

Did you ever notice that every time you want to do the really simple things, you have to try to remember how you did it last time?   Poaching an egg.  Boiling an egg.    I’m with you.  But today, I timed these little things just right and got the perfect hard boiled egg.  Which is great because we love to eat these after (or before) Easter and who wants a rubber egg?

Put the eggs in a single layer in a pot, covered with about 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. I add a half-teaspoon of salt because they say it may help prevent cracking and can make the eggs easier to peel.  Some people add vinegar but I don’t.

Put the burner on high and bring the eggs to a boil. Let them boil for a minute or two. Remove from heat, cover pot and allow them to sit for 12-15 minutes.  Then, remove the eggs with a slotted spoon and place them into a bowl in the sink under cold running water. Allow the water to run over the eggs for a minute or two until the eggs cool down a bit. Once cooled, remove the eggs and allow them to cool completely on a plate. Once completely cooled, you can color them and they should be stored in a container in the refrigerator and should be eaten within 5 days.

Tip 1:  After you take them out of the cold running water, they’ll be just a little warm.  This is a great time to try one if you enjoy hard boiled eggs because they’re really easy to peel at this point and they are great to eat at this temperature.

Tip 2: See Kristine’s post below about using older eggs. It’s a good one.

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