While I doubt that too many correctional kitchen operations will be coloring eggs this holiday for their trustees, there will still be lots of egg coloring going on in general, and it’s always nicer when the inside of your egg is perfectly cooked rather than overcooked. An overcooked hardboiled egg has a greenish looking yolk rather than a pretty yellow one and some people think the egg tastes sulfurous.
Here’s the directions to make perfectly cooked hard-boiled eggs, for all of you who will be coloring them for the Easter festivities:
- Buy your eggs at least five days in advance of boiling them. This will make them easier to peel. Fresh eggs will always be difficult to peel, but if you aren’t able to get your eggs in advance, you should steam them for 20 minutes to hard cook them rather than boiling them and they will be easy to peel.
- Get a large saucepan and put the eggs in a single layer then cover with at least one to two inches of cold water. By starting with cold water and then bringing the eggs to gently to boil, you’ll have less chance of a cracked egg.
- Add a tablespoon of vinegar to the water. This will help keep the egg whites from running out of any eggs that do crack while they are cooking. If you are concerned that the vinegar will affect the taste of any eggs that do crack, then you can add a ½ teaspoon of salt to help prevent the cracking and to make the eggs easier to peel.
- Put the burner on high and bring the eggs to a boil. As soon as the water starts to boil, remove the pan from the heat for a few seconds.
Reduce the heat to low, return the pan to the burner and let simmer for one minute. Note that if your eggs have already been boiling for a minute, because you didn’t notice right away that they started boiling, then you should skip this step.
- After a minute, remove the pan from the heat, cover and let sit for 12 minutes. If you are doing a large volume eggs at one time, you can check for done-ness after 10 minutes by sacrificing one egg. Simply remove it from the pan, run it under cold water and cut it open to see if it’s fully cooked. If not – then you can cook the remaining eggs for a couple more minutes. Timing can vary based on pan size, egg size, number of eggs, etc. When in doubt, let the eggs sit a little while longer. This method is fairly ‘gentle’ and you can leave them sit as long as 15+ minutes without over cooking them.
- Finally, after the 12 minutes is up, remove the eggs from the pan with a slotted spoon and place them into a bowl of ice water or you can
strain out the water from the pan you are using , fill it with cold water to cool the pot, strain it again and fill it again until the eggs cool down a bit.
- Once cooled, strain the water from the eggs and store them in a covered container in the refrigerator. Be sure to eat your cooked eggs within 5 days.