Snack Β· Breakfast
Hard-Cooked Eggs for Dyeing and Eating
Firm, evenly set eggs with no green ring, ready to dye, devil or slice. Steaming makes them easier to peel.
β± 35 min (5 min prep, 15 min cooking, 15 min waiting)
π½ Serves 12 Β· 1 egg
make aheadlunchboxkid friendly
vegetariangluten freedairy free
ContainsEggs. Check the labels on what you buy; brands differ.
Ingredients
- 12 Eggs, large, large, uncracked
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
Youβll need: large saucepan with a lid, slotted spoon, large bowl of ice water, egg carton or tray.
- Check every egg and set aside any with cracks; cracked eggs let germs in and shouldnβt be dyed (USDA).
- Boil method: lay the eggs in one layer in the pan and cover with cold water by 1 inch. Bring to a full boil, cover, turn off the heat, and let them stand 12 minutes for large eggs.
- Steam method (easier to peel): bring 1 inch of water to a boil in the pan, set the eggs in a steamer basket or right in the water, cover, and steam 12 to 13 minutes.
- Lift the eggs into ice water and cool 15 minutes. The yolks and whites should be firm all the way through.
- Dry them and refrigerate right away in the carton. To dye them, use food-grade dyes and keep them out of the refrigerator only while you work (see the egg-dyeing guide on the Easter page).
- Refrigerate within 2 hours of cooking and eat within 1 week (FDA and USDA).
Make aheadCook and dye up to 3 days before Easter so theyβre still within the week when you eat them.
βΊ LeftoversRefrigerate in or out of the shell and eat within 1 week of cooking. Never leave them out of the refrigerator more than 2 hours (1 hour above 90Β°F).
π§ With kidsKids can set eggs in the pan with a spoon (cold water only) and, of course, dye them.
Older eggs swapEggs a week or two old peel more easily than very fresh ones.
An original Teddy Rook Book recipe, written for our Easter and spring dinner collection; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.