Eggs, eggs, eggs!

eggs-2

“A box without hinges, key, or lid,
Yet golden treasure inside is hid.”
― J.R.R. Tolkien, The Hobbit

This time of year, hard-cooked eggs are popping up in Easter baskets and on Passover Seder plates. Just like we all have our own special traditions, it seems we all have our own special method for cooking eggs. Please enjoy the tidbits we’ve gathered below. We also hope that you’ll take a moment to share some of your own egg wisdom!

The Oven Method:

  • Preheat oven to 325 degrees
  • Place eggs in a muffin tin and bake for 30 minutes
  • Cool eggs in an ice water bath.

The Stove-top Method:

  • Gently place eggs in a pot and add just enough water to cover.
  • Bring to a gentle boil, uncovered, over medium-high heat.
  • Remove from heat, cover, and let sit for 12-18 minutes, depending on the size.
  • Cool eggs an ice water bath.

The Crock Pot Method:

  • Fill your slow cooker with eggs (6-12)
  • Cover the eggs with water
  • Cook on high for 2.5 hours
  • Cool eggs in an ice water bath.

Tips and tricks to try:

  1. The green ring that sometimes forms around hard-cooked yolks can occur from cooking eggs too long or too hot. To minimize this, cook eggs in hot (not boiling) water and cool immediately.
  2. Older eggs peel easier, so buying your eggs a few days in advance can make them easier to peel.
  3. Adding your eggs after the water boils, cooking them at too rapid of a boil, or cooking in too much water can cause your eggs to break.
  4. Adding a teaspoon or two of baking soda to the water can make your boiled eggs easier to peel.
  5. Looking for a new way to dye your Easter eggs? Boil yellow onion skins, cranberries, blueberries, coffee grounds, tea, turmeric, chopped beets, purple cabbage, or paprika to make your dye bath. Add 3-4 T vinegar to set, and enjoy the subtle beauty of nature in place of the usual commercial dyes.

Do you have an “egg-cellent” method, tip, or trick to share? We would love to hear from you!

 

 

 

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