Hey parents, with Easter arriving this weekend, you're probably going to hard boil and color a few eggs. This is time of year when eggs become essential elements of your Easter celebration.
Five Tips for Making Perfect Hard-Cooked Eggs
- Choose Good Eggs: Choose eggs that are clean and free of cracks and are not out of date. Look for the USDA grade shield or mark since graded eggs must meet standards for quality and size.
- Refrigerate the Eggs: If you plan to take advantage of seasonal egg sales remember to refrigerate eggs. According the Egg Safety Center, shell eggs can safely be stored refrigerated for up to four to five weeks beyond the carton displayed Julian date – the date the eggs were packed.
- Boil: The American Egg Board has a simple recipe for the perfect hard-cooked egg. Just place eggs (free from cracks) in a single layer of a saucepan. Add enough water to cover the eggs by one inch. Heat over a high heat to a boil, then remove from the burner immediately, cover and let stand for 15 minutes (18 minutes for extra large eggs). Drain and cool by placing them under running cold water or in a bowl of ice water. When eggs have cooled, refrigerate until ready to use.
- Bake: Recently, making hard-cooked eggs in an oven has gotten a lot of attention, thanks to an Alton Brown segment. However, baked in-shell eggs aren’t anything new. Cooks have been baking eggs in their shells buried in hot ashes of a hearth for a millennium. Today, all you need is an oven set at 325 degrees. To make oven-baked hard-cooked eggs, place clean, crack-free eggs on the oven rack and bake for 30 minutes. As a precaution place a baking sheet under the eggs in case of breakage. Place the baked eggs in ice water and peel as soon as they’re cool enough to handle.
- Peel: To perfectly peel a hard-cooked egg, gently tap the egg on countertop until shell is finely crackled all over. Start peeling at the large end, holding egg under cold running water to help ease the shell off. Hard-cooked eggs are easiest to peel right after cooling.