Homestead Eggs

Hard-Cooking Eggs

Eggs should be “hard-cooked”, not “hard-boiled”, boiling eggs produces tough rubbery whites and dark rings around the yolks.

Place cold eggs in a single layer in a saucepan. add enough water to come at least one inch (2.5 cm) above the eggs. Cover and quickly bring to boiling and let eggs stand, covered, in the hot water for 20 -25 minutes. Drain and immediately run cold water over the eggs until they are completely cooled. the eggs are now ready for coloring .

Eggs that have aged about a week in the refrigerator work best for hard-cooking. When you want to enjoy them later on in egg salad or as a pickled egg, they will peel more easily then eggs fresh from the grocery store.

Comments are closed.

Homestead Eggs
Social media & sharing icons powered by UltimatelySocial

Enjoy this blog? Please spread the word :)

  • Facebook
  • Google+