Perfect Hard Boiled Eggs

A couple of days ago, we talked about coloring Easter Eggs. However, I did not pass on my recipe for perfectly cooked hard-boiled eggs. First and foremost, do not use fresh eggs as you will not be able to remove the shell from the egg and you will end up using them for egg salad. This is because there is very little air inside the fresh egg and when you cook it the inside will expand and effectively adhere to the shell. Eggs can be refrigerated for 4 weeks, so, use older eggs. When you overcook hard boiled eggs, you will see grey surrounding the yolks. This does not taste bad it just looks bad. To avoid overcooking your eggs try this recipe. Start by putting the eggs in a single layer in the bottom of a saucepan. Then fill the saucepan with water so that the water is about an inch and a half above the top of the eggs (if an egg floats throw it away because it is spoiled). Put your saucepan on the stove on high heat until the water boils. When it boils cover the saucepan and take it off the burner. Set your timer for 15 minutes, the eggs will continue to cook. When your timer goes off drain the water from the saucepan and let cold water run over your eggs for a minute or so to stop the cooking process. At this point you can peel the eggs (peeling under running water helps to remove the shell pieces) or you can refrigerate for later use. Note: hard boiled eggs should be refrigerated and eaten in 5-6 days.