ve never boiled eggs for Easter. How do I do it?
Actually, I like to refer to them as hard-cooked eggs because you don’t want to boil them. If eggs are overcooked or are not cooled quickly, an iron and sulfur compound can form, causing a greenish ring around the yolk. Even though it is harmless, it doesn’t look very appetizing. Here’s the correct way to hard-cook eggs: • Place large, unshelled eggs in a saucepan (one layer only). • Add cool water. Eggs should be covered by 1 inch of water. • Cover pan, place on stove. • Bring water to a boil. • Turn off the heat. (You may need to remove the pan from the burner.) • Let eggs stand 15 to 17 minutes. Keep eggs covered with a lid. For each size, larger or smaller, change the time by 3 minutes. • Run cold water over the eggs until completely cool. Refrigerate. If these hard-cooked eggs are going to be used for the Easter egg hunt, they must be prepared with care to prevent cracking the shells. Cooking removes some of the protective oil coating that processors spray on shells. Then bacteria
