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(post, Jay Quine)
You might be thinking "What recipe? Just boil 'em" But here are some steps of the obvious... 1. Put the eggs in a single layer in a saucepan, covered by at least an inch or two of cold water. Starting with cold water, gently bring the eggs to a boil to keep them from cracking. 2. Add a tablespoon of vinegar to the water will help keep the egg whites from running out of any eggs that happen to crack while cooking. 3. Add a half teaspoon of salt to help both with the preventing of cracking and making the eggs easier to peel. P 4. 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. 5. Reduce the heat to low, return the pan to the burner. Let simmer for one minute. 6. Remove the pan from the heat, cover, and let sit for 12 minutes. If you are doing a large batch of eggs, after 10 minutes you can check if they are done by sacrificing one egg. If it isn't done, cook the other eggs a minute or two longer. (The eggs should be done perfectly at 10 minutes, but depending on the size of the eggs, the number of eggs compared to the amount of water, and the altitude at which you are cooking them, it can take a few minutes more). 7. Either remove the eggs with a slotted spoon and place them into a bowl of cold water OR strain out the water from the pan, fill the pan with cold water, strain again, fill again, until the eggs cool down. Once cooled, strain the water from the eggs. Store the eggs in a covered container (eggs can release odors) in the refrigerator. 8. They are now ready for your family egg coloring.