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The official way to cook Easter eggs

You want to avoid green rings? We're not talking cheap engagement rings; these are the unsightly green rings that show up around the yolks of overcooked eggs when sulfur from the yolk migrates outward during long and vigorous cooking.

If you intend to eat your tinted or painted Easter eggs, these are the official egg-cooking directions from the American Egg Board.

To hard-cook: Place eggs in a single layer in a saucepan. Add enough tap water to come at least 1 inch above eggs. Cover and quickly bring just to boiling. Turn off heat. If necessary, remove pan from burner to prevent further boiling. Let eggs stand, covered, in the hot water 15 to 17 minutes for large eggs. (Adjust time up or down by about 3 minutes for each size larger or smaller.)

Immediately run cold water over eggs or place them in ice water.

If tinted Easter eggs will be at room temperature for more than a few hours, enjoy them as a decoration but don't recycle them at the dining table.

Eaten or not, eggs are one of the least expensive holiday decorations of the year.

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