Perfect Hard-Boiled Eggs
Dissolving little tablets of dye into vinegar-spiked water and dipping hard-boiled eggs into the bowls was a rite of passage growing up. For my own children, though, it's a foreign experience. It's a myth you might say, like the Easter Bunny himself. We actually ate the cooked eggs growing up, and while egg salad was never my thing, I did love eating the freshly peeled eggs with a sprinkling of salt. It's still my favorite way to enjoy them, with my Mediterranean Tuna Salad coming in as a close second.
My girls aren't fans of eating hard-boiled eggs, though, regardless of how they're prepared. Because one woman can eat only so many hard-boiled eggs, we usually skip the whole ritual. This year we're mixing things up for the Easter holiday and driving to Toronto to celebrate with friends. Egg coloring will be in full swing. The girls will get to dip, tie-dye and color away, and I'll be ready with some of my favorite recipes to put all those leftover Easter treasures to delicious use.
I love farm-fresh eggs for poaching, scrambling and frying. Hard-boiled eggs are best made with eggs that are at least 1 week old because they tend to peel more easily.
Fill a 2-quart pot with water. Add the whole eggs to the pot and bring to a boil over medium heat. Once it reaches a boil, turn off the flame, cover the pot and let it sit on the stove for 10 minutes.
Meanwhile, prepare a bowl of cold water and add a few ice cubes to it.
Transfer the eggs to the bowl of water to stop the cooking process. Remove the eggs after 5 minutes. Crack and peel if eating immediately, or place in a tightly sealed container and store in the fridge for up to 3 days.