Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Friday, March 21, 2008

Perfect Hard Boiled Eggs


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.



Anonymous said...


I use the same method and it works perfectly every time. Nice of you to post and share.

Liz Baumann

Lana said...

I put about a tsp. of lemon juice in the boiling water and the eggs peal so much easier. Makes the water smell good too:~D Happy Easter!