If you need hard-cooked eggs for dyeing, hiding for an Easter egg hunt or making devils eggs for Easter dinner, here are four cooking methods for hard-cooked eggs that work, if you follow the directions carefully:
• The Maria Valladolid oven method — Preheat the oven to 325 F. Place each raw, room temperature egg in the cup of a muffin or cupcake tin. Place the tins in the oven and bake the eggs for exactly 30 minutes. Remove eggs from the oven and plunge into ice water. Allow to sit at least 10 minutes before peeling
• The 4-H steeping method — Place room temperature eggs in a single layer in a large saucepan; add enough cold water to cover the eggs by 1 inch or so. Cover and quickly bring to a boil. Remove from the heat and let stand for 18 minutes for jumbo eggs, 15 minutes for large eggs and 12 minutes for medium eggs. Drain and immediately rinse eggs in cold water. Place in an ice-water bath until completely cooled. Drain and peel, or refrigerate
• Steamed eggs method — Steam room-temperature eggs covered for 12 minutes over1/2-inch of boiling water. If using cold eggs, steam up to 20 minutes. Remove eggs to an ice-water bath for 5 minutes. Drain and peel, or refrigerate
• Boiled egg method — Cover eggs with cold water. Cover and quickly bring to a boil. Reduce heat to a simmer and cook eggs 6-8 minutes — 8 minutes for extra large and large eggs, 7 minutes for medium eggs and 6 minutes for small eggs. Drain and immediately rinse eggs in cold water. Place in an ice-water bath until completely cooled. Drain and peel, or refrigerate.
Enjoy!
Keep it easy!
