If you talk to any given person on the street you will probably hear a different variation of how to boil the perfect egg from each; Specifically, how to make the perfectly peel-able egg.
There are many schools of thought, personal preferences, folklore, old wives tales, methods and mayhem involved in our fascination with this wonderful little package.
Hopefully this recipe will come out just right for your holiday weekend.
The Perfect Boiled Egg: great for deviled, salads, Easter...
Start with old eggs! You heard me, old eggs. If you just scurried off to buy some fresh from the market, save those for the dyed ones that will inevitably be eaten by the dog or left to rot in a field. For any eggs bound for the table, try to round up some that are at least a week old - two is better. Check your fridge - Any old ones in there? Great.
Place eggs in a large pan of cold water. Add 1 teaspoon salt and 1 teaspoon oil. Yep, oil. Bring the eggs to a boil over high heat. When they begin to boil (bubbly water and all), cook for 8 minutes. After 8 minutes of boiling turn off heat and let eggs sit for 1 more minute.
Using a slotted spoon, or carefully tilting pan to remove hot water, submerge eggs in ice water. You can either have a bowl ready if working with a spoon, or, pour ice water into emptied pan over eggs.
Once the eggs are chilled, remove from water and store in the fridge, if not using right away.
I find that storing them over-night makes the shell removal even easier.
NOTE: The oil used in boiling could make it difficult for egg dye to stick. Consider this, and omit the oil if your eggs are just for "pretty". Also, older eggs without oil will still peel well.
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