Making perfectly cooked eggs around Easter time is essential for dying Easter eggs and making Easter recipes like deviled eggs. Following a few simple instructions, you can achieve a cooked yolk without any gray rings and a white that is just set and not rubbery. Check out these simple directions for how to boil eggs.
Place the eggs in single layer in a saucepan and cover them by at least one inch with cold water. Don’t overcrowd the eggs because this will risk cracking them. Place the pan over high heat and bring the eggs to a boil, uncovered. As soon as you see water start to boil and you see the first big bubbles, remove the pan from the heat. Cover the pan with a tightly fitting lid and let stand for 15 minutes.
Using a slotted spoon, remove the eggs from the pan and place them in a bowl of ice water to stop the cooking process. Let the eggs cool in the ice water for 15 minutes. Peel the eggs and serve immediately or you can store the eggs in a covered container in the refrigerator. The eggs should be used within five days.
Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes.
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