I thought I’d share some of the information I have found on how to
Hard Boil Eggs
So…..let’s get cracking!
Did you know that it is called hard-cooking? That’s right! I’ve always called it hard boiling, but according to the American Egg Board, it’s actually called hard-cooking
Hard-cooked, not hard-boiled. Although the cooking water must come to a full boil in this method, the pan is immediately removed from the heat so that the eggs cook gently in the hot water. This produces tender, not rubbery, eggs and minimizes cracking.
Banish the greenish ring. This harmless but unsightly discoloration that sometimes forms around hard-cooked yolks results from a reaction between sulfur in the egg white and iron in the yolk. It occurs when eggs have been cooked for too long or at too high a temperature. Our method – cooking eggs in hot, not boiling, water, then cooling immediately – minimizes this.
Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
To peel a hard-cooked egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
So there you go! If you’d like more information on eggs, check out the American Egg Board
After we dye eggs, we’ll be making a banana cake to go with
our Easter Cookies that I made on Friday.
I haven’t made this cake before, a friend gave me the recipe and I’m looking forward to making it ~I’ll share the recipe next week!
Have a GREAT Easter Weekend!!
Oh, and check in next week I have a LOT of great stuff planned!
a GREAT giveaway
a Guest Post I will be doing on one of my Favorite Blogs
Hopefully I will reveal my blog makeover sometime during the week!
Photo from American Egg Board