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Nutrition Facts
Serving Size 1 (48g) Recipe makes 12 servings
Calories 70
Calories from Fat 43		(60%)
Amount Per Serving		%DV
	Total Fat 4.8g	7%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 1.8g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 203mg		67%
Sodium 67mg		2%
Potassium 64mg		1%
Total Carbohydrate 0.4g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.4g
Protein 6.1g		12%
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Easter Hard Boiled Eggs

Recipe #354371 | 12 min | 2 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Cap'n Ron
Feb 6, 2009

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

SERVES 12 , 12 Eggs (change servings and units)

Ingredients

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

Directions

1
Place the eggs in a pot with enough cold salted water to cover.
2
Place over high heat and bring to a boil.
3
Boil for 5 minutes only, then take off the heat and let the eggs sit in the pot, covered, for an additional 10 minutes.
4
You'll get perfect hard boiled eggs using this method, without the outside of the yolk turning green.
5
Drain the water out and either run cold water in or use ice cubes.
6
If you don't cool them off quickly enough, they will develop a green skin between the yolk and the white.
7
Peel the eggs, quarter and plate them.
8
You can make these eggs a day or 2 ahead of Easter.
9
If you wish to dye them, purchase "Paas" dyes or another edible dye version and follow the package directions.

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Featured Reviews for This Recipe

From: Chef Doozer

On Apr 11, 2009

GREAT way to do Easter eggs! I loved this method.

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From: HokiesLady

On Mar 24, 2009

This is terrific! I just had to make these today after I saw barefootmomma's picture in the PAC event thread. I've tried various methods but this one works the best and is so simple to time too. Beautiful eggs without the green edges around the yolks! Thanks for posting a keeper of a method for hard boiled eggs!

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From: barefootmommawv

On Mar 24, 2009

This really works. I have an awful habbit of letting them sit to long. I kept myself busy in the kitchen while making them and used my timer and it came out perfect. Thanks for such pretty eggs. Made for PAC Spring 2009

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