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My family recently returned from two weeks in the Caribbean.

That’s East Caribbean Dollars or $3.10 US.

Now that I’m back, I am working on several posts for the next couple of weeks, but first there is the matter of Easter.

In case you haven’t done your eggs yet, let me share with you the secret to foolproof, always perfect, hard boiled eggs.  Ready?  Here it is…

Don’t boil them.  The secret to hard boiled eggs is to never let them boil.

Take all of your eggs and place them in a heavy saucepan or stockpot.  You can even stack them several layers high.  I did 3 dozen eggs in one pan this year.

Cover with cold water 1 inch over the top eggs, not more.  Do not salt the water.   Cover and heat the water until quite a few bubbles are streaming up from the bottom, but it is not yet boiling.  You don’t want the eggs to hop around at all.  If you let that happen, you will lose some eggs to cracking.

When you hit that streaming bubbles, but no hopping eggs place, turn off the heat.  Let the eggs sit in the hot hot water for 17 minutes and they will be perfectly hardboiled.

Drain the water and cover with cold water with a few ice cubes in it.  When the eggs are cool, store them in the refrigerator until you are ready to use them.

NOTE:  If you can, use older eggs.  They will be easier to peel later.  At least that’s what people say.  

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