I do a lot of cooking, but I hardly ever make hard boiled eggs.  And it's one of those things that a lot of people make without a recipe, and one that I have to look up every time I make them.  Everyone, it seems, has a "best" and "foolproof" way to make them.  The timing in the recipes vary, some add stuff to the boiling water, others insist on the "forget it on the stove" method.  I can't quite tell which methods are for scientific reasons, and which are because that's the way that their momma used to make it.  Not that those two things are exclusive.



This recipe combines those I've found from the Food Network, Julia Child, my friend Kathy, and my own momma.  They are easy to peel, and everyone eats one, then promptly gets sick of them.  I don't blame the recipe for that last bit, I think its just the naturally occurring result of staring a dozen hard boiled eggs in the figurative face.


Not all hard boiled eggs need to be dyed of course.  But they CAN so why NOT?


One warning about dying eggs - it seems as though whenever we dye eggs, the egg itself (the inside parts I mean) take on some of the color of the dye.  Although they are still edible, no one will think they are.  Or maybe that doesn't happen to everyone.  It might be related to the heavy dye application method that is prevalent at our house.


Print it: Hard Boiled Eggs