Archive for the ‘Perfect Hard-Cooked Eggs’ Category

Greens, Strawberries and Perfectly-Cooked Eggs

April 18, 2011

I started hoarding eggs for Easter last week. With hard-cooked eggs, whether dyed or au naturel, older is better. I’ve learned the hard way that even week-old homestead eggs can be too fresh for easy peeling. So I’ve found that eggs need to be about two weeks old to peel most easily.

I can gather eggs from my girls, of course, but if you’re buying them from the store, I recommend that you get your eggs as soon as possible.

While everyone longs for every hard-boiled egg to peel perfectly, it doesn’t always happen. Don’t despair of those less-than-perfect eggs. Here’s a wonderful salad recipe from my book that I recently taught in a class (recipe below) that includes eggs, and imperfections will not lessen the fabulous mix of flavors and colors. Plus, I’ve included tips for perfect hard-cooked eggs.

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