Perfect Hard-Boiled Eggs Just in Time for Easter

Overcooked, under cooked, cracked...Doh!  Avoid getting "scrambled" and achieve (wait for it...) "egg-cellent" results (sorry, couldn't resist!) with a couple of tips and this simple technique. 

  • Place eggs in a large saucepan and fill with cold water to cover eggs by 1-2 inches. 
  • Bring to a boil then immediately remove from heat and cover.  This prevents the eggs from getting jostled around and cracking in a rapid boil. 
  • Let eggs sit in hot water 10-12 minutes, depending on desired doneness.  I prefer 12 minutes for an even pale yellow color and thoroughly cooked egg.  Some people like them a little softer with an orange hue in the center in which case you'd cook them for fewer minutes. 
  • Using a slotted spoon, transfer eggs to a bowl filled with ice water to cool.  Don't skip this step.  It prevents the eggs from overcooking and the yolks from turning green.

Peeling the eggs?   Know this:  1) the older the egg, the easier it will be to peel; buy them at least a week in advance and 2) they're also easier to peel if you do it as soon as they are cool enough to handle. 

Planning on dyeing your eggs?  Go natural.   Try using natural dyes from cooking water such as beets for pink eggs, spinach for green eggs, purple cabbage for purple eggs, "egg-cetera".  (Oops - there's another one!).  Happy Easter!!

Hungry for more?  Subscribe to our blog for recipes and tips to "Eat Well, Live Fit and Have Fun" delivered straight to your inbox.