Farm Fresh EggsEaster is right around the corner along with one of my favorite traditions of the holiday, dying Easter eggs. The egg is the symbol of life in many countries, although I’m not sure the hard-boiled egg counts since that means you killed the baby inside. Morbid I know, but sometimes my logic gets in the way and after all it’s about the symbolical gesture. Anyway, I thought I would share my method for getting a great hard-boiled egg. I’m not claiming it’s the best or most perfect method but it is the one that works for me.

Farm Fresh EggsA good hard-boiled egg begins with the eggs. Buy the best eggs you can afford, straight from the farm if possible (also if you don’t want to worry about dying your eggs, get beautiful multi-colored ones). And while you do want fresh eggs, eggs that are about a week old, actually peel easier. Something about science causing the shell to let go of the egg and the membrane inside but I’m not going to get into that.

Farm Fresh EggsUse a saucepan that just fits a single layer of eggs so they aren’t rolling around a lot in the pot and banging too hard into the sides of the pan and other eggs. This will cause cracks. You also don’t want to overcrowd them, because you also get cracks. After you lay the eggs in the pan, fill the pan with enough cold water just to completely cover the eggs. Place the pot on the burner and turn on to high. Have a pot lid waiting but not on the pot just yet.

Farm Fresh EggsBring the eggs to a boil, place the lid on the pot, turn the burner off and set a timer for 12 minutes. When that timer goes off, remove the pan from the stove, drain out the hot water and fill in with cold. Leave your eggs to sit in the cold water until cooled enough to handle. You can use them immediately or store them in the fridge for up to a week until you need them.

Farm Fresh EggsIt’s that simple to make great hard-boiled eggs without turning the yolk green. I’ve followed this technique for years and it always seems to work for me, whether I’m at sea level or 8,000 ft. I end up with beautifully cooked and fluffy egg yolks that are just the color of baby chicks. The only time I screw this method up is when I leave the eggs sitting in the hot water longer then 12 minutes because I forgot to put the timer on!

Recipes for Using Your Hard-Boiled Eggs:

Kitchen Sink Cobb Salad from A Sweet Simple Life

Hard Boiled Egg Breakfast Melts from Ellaphant Eats

Easy Dill Egg Salad from Mom Foodie

Sapporo Style Miso Ramen from Roti n Rice

Deviled Eggs with Dill & Paprika from Culinary Hill



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