EIGHT DOZEN HARD BOILED EGGS. And just for Easter!
When I say that we love hard boiled eggs, I'm not kidding. Even when I'm making them for deviled eggs, homemade potato salad, or to slice up for a fresh garden salad, my batch always seems to mysteriously get smaller every time I turn around!
The challenge has always been to have the perfect hard boiled egg that is EASY to peel - and I believe that we have found the solution.
Eight dozen of these beauties - and EVERY SINGLE ONE OF THEM peeled like a dream, and every yolk was perfectly cooked and creamy - not dry and crumbly.
We have found the answer, and we will share! You can thank me later!
In the past I have tried every single method out there - starting with cold water, starting with boiling water, baking in the oven in muffin tins, with vinegar, with salt, with baking soda. I think I've tried just about every method - but they never CONSISTENTLY were perfectly cooked and easy to peel.
I'm sure that my kids looked at peeling hard boiled eggs as the ultimate punishment - but they never complained - they love hard boiled eggs, deviled eggs - any way of eating these healthy treats always seemed to be worth the time and painful effort!
There is a science to it - bottom line. And once we had that figured out, the rest is history! We now have proof that this method works - ninety-six times to be exact! Each egg was absolutely perfect in every way - fully cooked with no green tinges, a perfectly golden yolk that was creamy and not dry, each one easy to peel with no pock marks or dimples on the bottom. Perfection!
And you are most welcome! Consider it my Easter gift to you all!