Boiling eggs seems as simple as dropping a few into a saucepan, covering with water and setting to boil, but avoiding the dreaded green ring around the yolk can be pretty difficult. All too often eggs are overcooked, especially when being prepped for Easter or Passover tables. Follow this method, though, and you'll have tender, moist, vibrant yellow yolks, just this side of underdone, with fully firm whites.
Speaking of Easter, when we color eggs for our holiday table, we follow Sara Kate Gillingham's fantastic instructions at thekitchn.com. We make red and pink dye from beets, blue from purple cabbages, and yellow from turmeric. But the most important part is that we don't boil the eggs in the dye: instead, we place perfectly cooked, cooled, eggs into mason jars, pour the cooled natural dyes over them, and leave them in the fridge to color overnight. Gorgeous results every time, and the richly colored eggs are still delicious to eat!
If you're buying your eggs fresh from a local farm, remember to do so at least a week before you plan to boil them. Fresh eggs are hard to peel, so let them "age" in the fridge a while and you'll have a much easier time shelling!
Use 6 cold eggs, straight from the fridge. Place eggs in a pot of cold water and bring to just under a boil, or just as the tiny bubbles begin to get big. Watch this pot: don't walk away! Cover, remove from the heat, and set a timer for exactly 7 minutes and 30 seconds. While the eggs rest, fill a bowl with ice and cold water. As soon as the timer goes off, remove the eggs with a slotted spoon and chill in the ice bath. Wait 5-6 minutes before peeling.
Now, what are you going to do with all those hard boiled eggs after the holiday? In addition to packing them into school lunches or having them for snacks at work, give these ideas a try:
- Mash with mayo, curry powder, chives, salt and pepper, and spread on crackers topped with sliced radishes for an hors d'oeuvre.
- Slice into quarters lengthwise and perch on a crostini with a dollop of aioli and a chunk of good, oil-packed sardine.
- Wrap peeled eggs in raw sausage meat, roll in panko bread crumbs, and deep-fry for delicious, homemade Scotch eggs.
- Serve halved eggs drizzled with olive oil and sprinkled with salt and pepper alongside grilled asparagus with toasted bread.
- Bury a few peeled eggs inside your meatloaf before baking.
Sarah Blackburn is a home cook, recipe developer, vegetable gardener and managing editor of Edible Boston. She can be reached at firstname.lastname@example.org