There is a long running joke in my family. In grade school, I had a best friend named Anna. Once, my mom had my sister and I decorate eggs to take over to Anna’s family.
About ten minutes after we left, Anna’s mom called. The eggs were not hard boiled. They ended up with something Cadburry Creme Egg-ish. My mom was mortified. Can’t say I blame her at all.
Boiling an egg is relatively simple. You just have to be careful to not over boil the eggs or you will get a greenish tint to the area between the yolk and the egg white.
Directions for Large Eggs:1. Place eggs in a saucepan with enough COLD tap water to cover completely by 1 inch. Bring to a ROLLING boil over HIGH heat. Once the water is brought to a rolling boil, PROMPTLY reduce heat to a lower medium boil and cook an additional 10 minutes for a “hard boiled” egg. For a “soft boiled” egg reduce the time by a few minutes.
2. Remove from heat and IMMEDIATELY place eggs under ice cold water or in a bowl of ICED water to chill promptly to help yolks stay bright yellow. Chill for a few minutes in the cold water until the egg is completely cooled. This is an extremely important step which prevents the greenish “ring” from forming on the surface of the yolk over time. If the egg is not chilled immediately after cooking an unsightly dark greenish ring will eventually appear on the outside of the yolk.
3. To peel…crack on all sides, roll egg between hands to loosen shell,and remove shell. Enjoy, with a light sprinkling of salt if desired.
DJ dying his first hard boiled Easter eggs.