How to make hard boiled eggs for Easter and any other day!
I usually boil 12-14 eggs at a time. It is enough to last for a few days in the refrigerator and to make a small egg salad. They key to preventing cracks is to start with COLD water. I have also found that adding a Tablespoon or two of either salt or vinegar does the trick.
Pro tip #1: OLDER eggs are easier to peel once hard boiled. So, if you have eggs close to expiration and want to save them for a little longer, hard boil them to extend their life a few days.
Pro tip #2: I used to boil the eggs for 10-12 minutes and sometimes the eggs would crack. Then, I tired the method of bringing the water to a boil, turning the heat off, cover and let sit for 10-12 minutes. That worked so well!
- Put eggs in cold water
- Cover eggs in 1-2 inches water
- Bring to a boil
- Add 1 Tbsp salt or vinegar
- Once boiling, turn heat off, cover
- Let sit covered for 10 to 12 minutes
- Drain hot water, run cold water until cool