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Egg Tuesday – Easter is around the corner. Time to hard-cook and color some eggs!

March 30, 2010

As the spokesperson for the Incredible Edible Egg and America’s Egg Farmers I blog about cooking eggs every Tuesday. For me Easter is another excuse to eat eggs and spend time with the family. Two of the common Easter activities are hard-cooking eggs and coloring them. Here are a couple key tips and the three simple steps to perfectly hard-cooked eggs. I want to ensure that your family time preparing eggs is well spent!

Buy and refrigerate your eggs a week to 10 days in advance of cooking them to make the peeling process easier. (The egg contracts from the shell as it ages thus making it easier to peel).

Prepare a dozen hard-cooked eggs on Sunday so you’ll have an all-natural, high-quality protein option on hand for your family during the busy week ahead, either for an on-the-go breakfast or after-school snack. I mix brown and white. Color the white and eat the brown.

Hard-COOKED, not hard-BOILED. While the cooking water must come to a full boil, the pan should be immediately removed from the heat so that the eggs cook gently in the hot water.

THREE simple steps to properly hard-cook (not boil) eggs:

1. Place eggs in saucepan large enough to hold them in a single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling.

2. Remove from burner. Cover pan. Let eggs stand in hot water about 15 minutes for Large eggs (12 minutes for Medium eggs; 18 for Extra Large).

3. Cool completely under cold running water or in a bowl of ice water. This not only stops the cooking process but it cools the eggs quickly thus contracting the egg from the shell making it easier to peel! Peel and eat, or store unpeeled in the refrigerator (up to 1 week) for a nutritious grab and go meal or a great snack.

Now that you have your hard-cooked eggs ready you can color them. There are some great videos on the incredible edible egg website on how to color eggs naturally. under “recipes and more”. One of my favorites is the brilliant yellow color you get from using the all-natural spice Turmeric. Check out the attached video.

Have a great Easter spending time with your family and eating well. Enjoy!

Feed the hungry by making a pledge (no cost) to eat good do good everyday.  America’s egg farmers are donating up to one million eggs to feed the hungry.

Eat Well, Enjoy life, Be happy

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8 Comments leave one →
  1. Kami permalink
    March 30, 2010 1:18 pm

    Your daughter is beautiful! Thanks for the tips! Can’t wait to dye some perfect eggs with my daughters this week. I’ve been told so many different ways to “boil” eggs that I never knew what method was best, so I really appreciate your advice and from now on my family will be hard-COOKing our eggs! 🙂

    • Jeffrey Saad permalink
      April 4, 2010 1:33 pm

      Hello Kami, Thank you! that is so nice. Enjoy and keep in touch! Happy Easter. Jeffrey 🙂

  2. April 3, 2010 10:57 am

    Hey Jeffrey,

    We are looking forward to your trip back out here to Arizona this coming week. It looks like we are going to have some fun in the sun, at least for one day!

    • Jeffrey Saad permalink
      April 4, 2010 1:25 pm

      Hello Clint! Me too!!!

  3. Chase Lane permalink
    April 3, 2010 10:17 pm

    Kind of off topic for eggs, but I did it anyway. Though you had suggested Truffle Salt, as opposed to oil, I bought both, and then bought a couple Truffles in a jar of their own juice. I have never liked to put too much salt on food, though I love food prepared with the right amount. You were right about the Truffle Salt. First, it will last a long time. Second, I have put it on such things as an egg/onion omelet.
    I’ve been showing/telling my family about your egg methods, as they are so easy. Hopefully a Fan Club will come out of this. It’s nice to see someone younger than myself with so much drive and zest for his calling.
    Cheers and blessings, Jeffrey.
    Chase

    • Jeffrey Saad permalink
      April 4, 2010 1:36 pm

      Hello Chase, thank you for the kinds words and I am glad you are enjoying it!! Take care and keep in touch! Best, Jeffrey 🙂

  4. Tess permalink
    July 1, 2010 10:13 pm

    Ohhhh, thanks so so so much for this! Really, people would think it’s a silly thing not knowing how to properly make hard-cooked eggs, but it really isn’t, especially when you get it wrong the first few dozen times!

    I’d been getting increasingly frustrated because no matter what I did — salting the water, not salting the water, letting it boil and then simmering, boiling then turning heat off, letting eggs rest in the hot water, or taking them out and peeling them immediately… No matter what, I always ended up with almost half the cooked egg white stuck to the shell, and I ended up having to throw it away. 😦

    But knowing that I have to wash them with cold water (I used ice this time, seriously!) for them to contract and the shells to come off easily was the BEST ADVICE EVER.

    Wow, long comment. I just wanted to say THANK YOUUUUUU!!!! 😀

    • Jeffrey Saad permalink*
      July 4, 2010 8:50 am

      Thank you Tess and thanks for reading. Enjoy your eggs, enjoy your summer and keep in touch! Warmly, Jeffrey 🙂

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