My way of making hard-boiled Easter eggs. I use the recommended cold water method. The eggs are placed in cold water and then brought to a boil. This method is recommended because it decreases egg breakage and eliminates the variance caused by different pots that may be used.
Lay the eggs in a single layer in your pot. If you need more eggs than a single layer can hold, use a bigger pan or two pans.
Cover the eggs with one to two inches of cold water and place them on the stove.
Turn the burner on to high heat and bring water to a boil. Make sure the water is at a full, rolling boil. See the picture above. The bubbles are large, and many of them.
Remove the pan from the heat and cover it with its’ lid.
Set the timer for 8 to 12 minutes, depending on how soft you want the yolks.
Drain water off the eggs and place eggs in an ice bath.
I recommend a boiled egg timer. The timer will indicate when the eggs have reached the hard-boiled stage. Place it in the water when you add the eggs.
Variation: Allow the water to boil for one minute before removing it from the heat. Put on the lid and set a timer to seven to 12 minutes.
Vinegar/no vinegar–Vinegar placed in the cooking water can make peeling eggs easier. Because it pits the eggshells, you will not want to use vinegar when making Easter eggs.
See other methods for hard-cooked eggs here.
Alton Brown, I am Just Here for the Food (New York;ABRAMS)
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