How To Make Perfect Hard-Boiled Eggs For Easter

The countdown to Easter has begun!

Easter time is full of family gatherings which often include bunnies, baskets and of course, eggs and egg dyeing. The American Egg Board says the average person consumed one-and-a-half dozen eggs at Easter in 2015. That's a lot of cooking.

To cut your time in the kitchen — and the stress the comes with getting the perfect peel — check out their easier, faster way to hard boil your Easter eggs.

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Easy-Peel Hard-Boiled Eggs

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Total time: 17 minutes

Ingredients: 12 eggs

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Directions

Step 1: Heat 1/2- to 1-inch of water in a large saucepan to boiling over high heat. Carefully place steamer insert into pan over boiling water or proceed to Step 2, if not using a steamer insert.

Step 2: Carefully add eggs using a large spoon or tongs. Cover and continue cooking 12 minutes for large eggs (13 minutes for extra large eggs).

Step 3: Drain immediately and serve warm. Or, cool completely under cold running water or in bowl of ice water, then refrigerate.

Voila! Egg-ceptional hard-boiled eggs.

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Did you know?

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Fresh eggs may preferable in omelets but not for hard-boiled eggs. To make eggs easier to peel, the Egg Council recommends using eggs that are about 7 to 10 days old when hard boiling.

And once they're cooked? In the shell, hard-cooked eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.

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Egg Peeling 101

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The number one reason people choose not to hard-boil eggs? Peeling is a pain. Here's a trick an eggs-pert tip: gently tap the large end of egg on your countertop until the shell is finely crackled. Then hold the egg under cold running water and start peeling at the large end. The water will help ease the shell off so you're left with a smooth surface.

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Photo credit: Hans via Pixabay