with Easter coming up, we will for sure being dying some eggs. and i am going to share our favorite techniques. but before we dye the eggs, they must be hard boiled. i never seem to get it quite right. my eggs usually end up super hard, or still have a runny center. so i went to Martha Stewart to get the 411 on cooking the perfect hard boiled egg. afterall, she knows everything, right!
ingredients
12 large eggs, room temperature
directions
• 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.
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