For many people, Easter is a special time of year. It may be special for religious purposes. Or, it may simpl
What You Will Need:
- A large pot that will hold your eggs in a single layer.
- A dozen large grade A (USDA) eggs that have been in the refrigerator for about a week.
- A large mixing bowl half filled with ice and water.
- Step 1: Lay your eggs in the pot in a single layer.
- Step 2: Fill the pot with cold water covering the eggs by about one inch.
- Step 3: Turn the burner on high.
- Step 4: Heat until the water is just starting to boil.
- Step 5: Remove from the stove and immediately cover with a lid.
- Step 6: Let the hard boiled eggs sit for 15 minutes to finish cooking. If you are using extra large or jumbo eggs add about a minute extra for each half-dozen eggs.
- Step 7: Place eggs in the ice water bath to cool them. Leave there for about five minutes.
If you wish to immediately peel the hard boiled eggs now is the time to do so since the ice bath will cause the egg to pull away from the shell. Crack the large end. Roll gently on your counter top until you get a fine spiderweb crack pattern all over. Remove the shell while holding the hard boiled egg under cold running water.
- This is a fast cooking and high heat process. Protect yourself by wearing an oven mitt when handling the pot.
- Do not allow the water to boil for more than a few seconds. With only an inch of water covering them the pot could boil dry fairly quickly. Big Mess and potentially dangerous.