I boiled eggs today to color tomorrow and I thought I'd share some tips for boiling a perfect egg.
1. Make certain your eggs are uncracked. Even a tiny crack will leak egg into your water. Not that that's the end of the world, but it's no good to color, so save it for something else.
2. Use your oldest eggs. The older eggs have more air between the shell and the membrane that surrounds the white, making it easier to peel. I try to buy my coloring eggs a few weeks ahead of time, so they have time to age before I cook them.
3. Add 1 T. of salt to your water -- it will also make your eggs easier to peel.
4. I use the Martha Stewart method for boiling a perfect egg:
Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately. Remaining eggs, with shells on, may be refrigerated in an airtight container for up to 3 days.