How to boil the perfect Easter egg … kitchen helper
There are so many cute ideas around for decorating eggs for Easter, dip-dyeing and making sharpie-bunnies being just two. But first you have to start with perfectly boiled eggs. Here’s how.
Cracked eggs or undercooked eggs are not what you want at Easter time. Achieve perfectly boiled eggs for Easter, or any time, with these tips:
- Place a single layer of eggs in a saucepan. Choose the size of the saucepan so that its base is well-filled with eggs and they don’t have space to roll around and crash into each other.
- Fill the saucepan with cold water to a level about 2.5 cm above the eggs.
- Cover and bring to the boil.
- Turn off heat once boiling point is reached.
- Let the eggs stand in the saucepan for 15 minutes for medium-large eggs, and 18 minutes for extra large eggs.
- As soon as time is up run cold water over the eggs until cool. This will prevent the greenish ring around the yolk you sometimes see in boiled eggs.
- Drain and store in the fridge until you are ready to decorate.
Another tip is to use eggs which have been aged in the fridge for at least a week to 10 days, which will make the eggs easier to peel.
Always use food-safe food colouring to colour your eggs and always keep your decorated eggs refrigerated until you are ready to eat them.
