Sunday, April 4, 2010

Easter Eggs

Since I don't make hard-cooked eggs very often, I always have to look up a good technique. Usually I consult Mark Bittman, but this week the current issue of Cook's Illustrated arrived just in time with this effortless method.

No, those eggs aren't turmeric and beet juice soaked or onion skin wrapped for all natural color. That's the good old fashioned Paas' kit with "new and improved" colors.

The Perfect Boiled Egg
Cook's Illustrated, May/June 2010

Place eggs in a single layer and cover with 1 inch of water. Bring to a boil over high heat. Remove the pan from the heat, cover, and let sit for 10 minutes.

Meanwhile, fill a bowl halfway with cold water and ice cubes. Transfer the eggs to the ice-water bath with a slotted spoon and let sit for 5 minutes. Remove from cold water and use as desired.