Easter Hard Boiled Eggs Recipes

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EASTER HARD BOILED EGGS



Easter Hard Boiled Eggs image

A Gruszecki tradition and now ours, is that each person gets a colored egg at the beginning of the meal, right after "grace". Each person uses his/her egg to tap on everyone else at the table, while wishing them a Happy Easter. Part of the trick is to be the last one with an egg not crushed. After you smack eggs with everyone at the table, the egg gets peeled and eaten. The following are a few hints that will help you cook the best hardboiled eggs: The fresher the egg, the harder it will be to peal it. You should purchase your eggs 2 weeks before you'll be cooking them in order to get them to peal easy. And, the way to get the yolk to be in the center of the egg after it's boiled, is to store them on their side. This relieves the pressure on the membrane within the egg that holds it suspended. The green coloring on the outside of the yolk is caused by cooking them too long. Cooking by the directions below will eliminate that. For additional pictures, please visit: http://www.capnrons.com/R_S_Easter_HardBoiled_Eggs.html?id=RZ

Provided by Capn Ron

Categories     Very Low Carbs

Time 12m

Yield 12 Eggs, 12 serving(s)

Number Of Ingredients 2

1 dozen egg, or
1 large egg, per person plus extras

Steps:

  • Place the eggs in a pot with enough cold salted water to cover.
  • Place over high heat and bring to a boil.
  • Boil for 5 minutes only, then take off the heat and let the eggs sit in the pot, covered, for an additional 10 minutes.
  • You'll get perfect hard boiled eggs using this method, without the outside of the yolk turning green.
  • Drain the water out and either run cold water in or use ice cubes.
  • If you don't cool them off quickly enough, they will develop a green skin between the yolk and the white.
  • Peel the eggs, quarter and plate them.
  • You can make these eggs a day or 2 ahead of Easter.
  • If you wish to dye them, purchase "Paas" dyes or another edible dye version and follow the package directions.

HOW TO MAKE PERFECT HARD BOILED EGGS



How to Make Perfect Hard Boiled Eggs image

This method makes the most perfect hard-boiled eggs ever. The whites are firm but not rubbery, and the yolks are cooked and still creamy.

Provided by Chef John

Categories     Appetizers and Snacks

Time 50m

Yield 6

Number Of Ingredients 1

6 eggs

Steps:

  • Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
  • Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g

HARD BOILED EGGS IN THE OVEN



Hard Boiled Eggs in the Oven image

This is an easy alternative to boiling when you need to make a lot of eggs at once. Red dots may appear on the shells and a little on the whites, but you can cut away those parts. The eggs still taste great.

Provided by user

Categories     Appetizers and Snacks

Time 45m

Yield 12

Number Of Ingredients 1

12 eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Put 1 egg in each of 12 muffin cups.
  • Bake in preheated oven for 30 minutes.
  • Plunge baked eggs in a large bowl filled with ice water until cooled completely, about 10 minutes.

Nutrition Facts : Calories 62.5 calories, Carbohydrate 0.3 g, Cholesterol 162.8 mg, Fat 4.4 g, Protein 5.5 g, SaturatedFat 1.4 g, Sodium 130.7 mg, Sugar 0.3 g

HARD-BOILED EGGS



Hard-Boiled Eggs image

Provided by Ina Garten

Yield 5 to 6 servings

Number Of Ingredients 1

Extra-large eggs

Steps:

  • Place the eggs in a saucepan and add enough cold water to cover.
  • Bring the water to a boil and immediately turn off the heat. Let the eggs sit in the pan for 15 minutes.
  • Remove the eggs to a bowl and allow to rest for at least 2 minutes. When the eggs are cool enough to handle, crack the eggs on each side and then roll them back and forth with your hand, breaking up the shell. Remove and discard the shell.

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