Provided by Sandi Clark, Pampered Chef Consultant
Hard-Boiled EggsPlace 12 large eggs in 8-qt. stockpot; add enough cold water to cover the eggs about 1 inch. Quickly bring water just to a boil. Remove the pot from the heat. Let eggs stand, covered, for 20 minutes.Immediately run cold water over the eggs or place them in ice water until they’re completely cooled. This prevents that ugly greenish ring from forming on your eggs. Eggs-traordinary!
Egg Dyeing: Classic Solid ColorsPrepare egg dye in six 1-cup Prep Bowls following the directions on your Easter egg color kit (typically one tablet in each bowl) or on the food coloring package. Using a slotted spoon or the Mix ‘N Chunk, lower one hard-boiled egg into the dye of your choice, rolling the egg around in the bowl. Remove the egg and let it dry.Egg-cellent tip: Line a rimmed Sheet Pan with a few layers of paper towels for drying the dyed eggs. This gives the eggs a flat drying surface, and they won’t roll way.
Egg Dyeing: Tie-Dye EggsDye hard-boiled eggs as described for the classic solid colors. Let your eggs dry completely. Then gently stir in ¼ tsp of vegetable oil (if you’re using a kit) or ½ tsp of vegetable oil (if you’re using food coloring) into the remaining dye in your bowls. Immediately dip the egg into the oil mixture to coat. Remove the egg and let it dry completely.
How to Easily Peel EggsNothing is more frustrating than picking tiny bits of shell off your beautiful hard-boiled eggs. There are lots of methods out there, but here’s what we’ve found in the Pampered Chef test kitchens that works the best. The results are egg-ceptional.
- Start with eggs that are 7–10 days old for the best results.
- Keep your eggs cold once they’ve finished cooking.
- Gently tap the egg on the countertop until the shell is finely cracked all over.
- Roll the egg between your hands to loosen the shell.
- Hold the egg under cold running water to help ease off the shell.
- Start peeling at the larger end of the egg.