It’s that time of year again when we boil 5 dozen eggs to prepare them for all the Easter festivities. Everything from dying them every color of the rainbow, painting them, making deviled eggs, egg salad sandwiches, and on and on. My wife loves it sooo much when we boil up a batch of eggs and make the whole house smell like geyser basin in Yellowstone National Park… only kidding, she can’t stand it. But TRADITION! Right?!

One of my pet peeves is when the yoke of a hard boiled egg is discolored or grey around the edges. This is a sign that you have boiled the holy you-know-what out of the poor egg. Here is a tip that I have “Scout”mastered over the years. Originally this stemmed from watching Martha S. cook up a batch hard boiled eggs on her TV show a few years back. I have altered a few things to her method which now produces a perfectly cooked yoke and whites. This method also makes the shells a whole lot easier to peal off.

Steps

1. Place the uncooked eggs into a large pot

2. Fill the pot up with COLD water until the eggs are covered

3. Place on the stove top on high until the water comes to a rolling boil

4. Turn off burner, move the pot to a unused burner

5. Place a lid on the pot and allow the eggs to sit in the extremely hot water for 12 minutes

6. Fill a large bowl half way with ice

7. After 12 minutes has passed, carefully remove the eggs one by one and place in the bowl of ice

8. Cover the eggs with more ice

9. After the eggs are cold to the touch, they are now ready to use

10. Start pealing immediately after becoming cold if using for deviled eggs or any salads.

Make sure to use extra caution when boiling the eggs. Boiling water along with the stove top can burn you.

Enjoy and we wish you and your family a very Happy Easter!