Hard Cooked Eggs
During the span of
history the Easter egg has represented mystery, magic, medicine and food. As a symbol of Easter celebration it has been
dyed, painted and adorned. Here are some
tips on handling eggs. (1) Keep fresh
eggs refrigerated until it is time to cook them. (2) Wash your hands thoroughly before and
after handling eggs, whether in cooking, cooling, dyeing or hiding. (3) Eggs should be at room temperature prior
to dyeing. (4) Do not color eggs whose
shells crack during cooking. (5) Use food coloring or food-grade dyes if they
will be eaten. To destroy any danger of
salmonella, eggs should be cooked until both the yolk and white are firm. Never boil eggs. It makes them tough and rubbery. Refrigerate dyed eggs in a closed egg carton
until they are hidden or eaten,
Preparation time: About 25 minutes.
Equipment you’ll need:
Large saucepan with lid, measuring spoons, colander and slotted
spoon.
Safety: After eggs are
cooked, ask an adult to transfer saucepan from stove to sink.
Cool the eggs completely before handling.
Recipe:
6 extra large white eggs
1 tablespoon white vinegar
Tap of distilled water
Easter egg color kit
1.
2. Add vinegar and enough water
to cover at least 1-inch above eggs.
3. Cover pan and quickly bring
to a boil. Turn off heat and let eggs
stand
for
at least 18 to 20 minutes.
3. Immediately run cold water
over eggs until completely cooled.
4. Pat eggs dry with paper towel and return to carton. Dye according to Easter
egg
color kit directions.
Yield: 6 eggs
Clean up: Cover the
counter or table with paper before dyeing eggs.
Stains are had to remove. Always
clean up and be a good kitchen helper!
Carolyn Gass Hardimon, M. S.
Family and Consumer Science
Home Economist