It’s a family tradition for many: dyeing hardboiled eggs in many a variation of pastel. The scent of vinegar lingers in the air. It simply wouldn’t be Easter without it. However, a lot of people focus on the dyeing part and not so much on the hard boiling. And therein lies the problem. So, that’s why we’re offering up some solid advice today on how to hard boil the perfect Easter eggs so they come out absolutely perfect every single time.
Because really, what good are Easter eggs if you can’t chow down on them later?
- Fill a pot with 1.5 quarts of cold water.
- Place between 1 and 6 eggs in the water.
- Bring the water up to a simmer then turn off the heat.
- Allow the eggs to sit in the water until the water is tepid.
Hard boiling eggs this way ensures the yolks hit 170 degrees and no higher, according to Serious Eats. This guarantees a perfectly cooked egg every time and no more disappointment for you or your family when you decide to crack into those lavender and pink shells for a post-Easter snack.