Description
Master the art of perfect hard boiled eggs with this easy step-by-step recipe. Learn the best technique to achieve tender whites and creamy yolks, plus tips for vibrant colored eggs using food coloring gel. Perfect for snacks, salads, or holiday decorating.
Ingredients
Scale
Eggs
- 1 dozen large eggs (7-10 days old for best results)
Coloring
- 3-4 drops food coloring gel
- 2 tablespoons vinegar
- 1 cup warm water
Finishing
- Canola oil (for shining eggs after coloring)
Instructions
- Prepare Eggs for Boiling: Place the eggs in a single layer at the bottom of a large pan and cover them with cold water so that the water is about 1 inch above the eggs.
- Bring to Boil: Heat the pot on medium-high until the water reaches a rolling boil.
- Simmer for 1 Minute: Cover the pot with a lid, reduce the heat to low to maintain a simmer, and cook the eggs gently for 1 minute.
- Turn Off Heat and Rest: Remove the pot from heat and let the eggs sit covered for 12 minutes to finish cooking through residual heat.
- Ice Water Bath: Immediately transfer the eggs to a bowl filled with cold ice water to stop the cooking process. Let them chill for at least 5 minutes.
- Peel or Store: Remove eggs from the ice bath, peel if desired, or store in the refrigerator. Ensure eggs are dry before coloring or eating.
- Mix Coloring Solution: In a deep bowl, combine 3-4 drops of food coloring gel with 2 tablespoons of vinegar and 1 cup of warm water to create the dye bath.
- Dye the Eggs: Submerge the peeled or unpeeled eggs into the coloring solution. Leave them until the desired color intensity is achieved.
- Dry and Set Color: Remove eggs from the dye and place on a drying rack to let the color set and dry completely.
- Shine the Eggs: Once dry, lightly rub the eggs with canola oil to give a glossy, bright finish.
- Storage: Store the colored eggs in an airtight container in the refrigerator for up to 5 days.
Notes
- Use eggs that are 7-10 days old for easier peeling.
- Make sure to immediately cool the eggs in ice water to avoid overcooking and greenish yolks.
- If you prefer no coloring, omit the food coloring and vinegar steps.
- Color intensity depends on soaking time; longer soak results in deeper color.
- Store hard boiled eggs refrigerated and consume within 5 days for best quality.