The ‘Inside’ Story on Easter Eggs

Tips for making easy, delicious hard-cooked eggs

For “dye”-hards, no plastic egg stuffed with candy will do — their Easter eggs have to be hard-boiled and dipped into myriad colors. Of course, even a minor dyeing session creates an abundance of hard-boiled eggs destined to be deviled, made into egg salad, or just salted and eaten as is.

If you’re going traditional this year, why not cook those eggs so that they’re delicious and easy to peel? Egg-boiling advice is all over the map — some advocate the addition of salt and/or vinegar to the water, others the use of a lid during the cooking process — but there are some basic rules.

For starters, the word “boiled” should be eliminated — the correct term is hard-cooked or coddled. If you’re doing it right, there should be very little boiling in the process. Eggs cooked with a roiling boil end up with rubbery whites and the dreaded greenish-gray ring around the yolks. Instead, says J. Kenji Lopez, who writes the blog “The Food Lab” for, place room-temperature eggs in a saucepan covered with an inch of tap water and gently bring the water to a “quivering” boil. Shut off the heat and leave the eggs in the hot water for at least 10 minutes.

To assure easy peeling, use older eggs. It’s also advised to dunk the eggs in an ice-water bath when the cooking time is over and peel them under running water. In the shell, hard-cooked eggs will stay fresh for about a week.

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