It’s that time of year again…the Bunny is coming. You want them to look great, and you also want them to be edible, right? I can’t help you with decorations, but here’s a great way to prepare the perfect, edible hard-boiled egg.
The Perfect Hard-Boiled Egg
Place your eggs in the pan and cover with at least 1″ of cold water…for 4 eggs, we’re talking about 2 quarts of water. Bring just to a boil, remove from heat, cover the pan, and let sit for exactly 17 minutes. Seriously.
When the time is up, transfer the eggs to the bowl of ice water. Chill for two minutes while bringing the water back to a boil. The two-minute chill will shrink the body of the egg from the shell.
Return the eggs to the boiling water for 10 seconds. This will help the shell expand from the egg itself. Return the eggs to the ice water, gently cracking the egg-shell by tapping it in several places on the counter. To prevent dark lines forming around the yolk, leave the eggs in the ice water for 15-20 minutes before peeling.
To peel, start at the large end. Holding the egg under a gentle stream of cold running water, start peeling. When you’re done, return them to the ice water so they’ll continue to cool.
You can safely store the eggs in the water, uncovered, for 2-3 days in the refrigerator.
Recipe: courtesy, “Julia Child: The Way To Cook”
Photos: courtesy, thesuburbandairy.com, shootitforlife.com
Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ. (c) All rights reserved, 2013