15
Mar
08

Hardcooking Eggs for Easter

Tonight we are going to our friends house to paint easter eggs. I’ve never done it! I’ve dabbled around with pysanky a long time ago but that’s not really the same thing. Anyhow, I had to ask Lynnessa how to hard boil eggs properly in order to paint them. I tried her directions this morning and it worked perfectly!! I’m so excited! So, here they are…

“The key is to not let the water boil – most people boil their eggs but they are supposed to be called “hardcooked” and only simmer. Boiling can cause a thin green layer between the egg and the shell.

  • Put the eggs in a pot and fill with cold water to 1 inch above the level of the eggs.
  • Bring to a SIMMER and simmer for 10 min.
  • I will actually throw a couple extra eggs in and will cut an egg in half to see if the eggs are cooked properly after 10 min- I figure it’s better to waste 1 or 2 eggs rather than the whole batch. It should be a bright yellow center that is smooth and soft, not like a rubber ball 🙂 – if the very center of the yolk is a really dark yellow and tough then they are overcooked. That is what usually happens when i cook the eggs 🙂 so it’s good to check at 8-9 mins.
  • Once the eggs look done, pour out the hot water and run them under luke warm water slowly turning it to cold water. The goal is to stop the cooking but if you go straight from hot to cold the eggs will crack.
  • Once you have tempered the water to cold add a bunch of ice and let sit until you are sure they are cooled down. (~ 5 mins) drain and throw in the fridge!”

She also shared a great tip her husband taught her for polishing silver when you don’t have silver polish. She said to throw some salt and a strip of aluminum foil in a sink of warm water with the silver dishes and leave them there for a little while. When they come out they are sparkly clean!

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