Breakfast and Brunch, Eggs
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Perfect Hard Boiled Eggs

Spring is among us.  Bulbs are sprouting, temperatures are rising, and cardinals are flying in my backyard.  The cheerful pastels of Easter eggs sing Spring to me, so in that vein, I drove to Michael’s and picked up an old stand-by from my childhood… a Paas dying kit.

To get the art project started, I began by using my dad fool-proof method of hard boiling eggs.

Perfect Hard Boiled Eggs

from my father, David Rothschild

Place eggs in a pot and cover with cold water.  The water level should be about one inch above the tops of the eggs.  Add a big pinch of salt.  Place the pot on the stove and turn the heat to high.  DO NOT COVER.  Set your kitchen timer to 16 minutes.  Let the eggs come to a boil and boil away.

When the 16 minutes are up, immediately rinse the eggs under really cold water.  Place the cooled eggs into a bowl and place in the refridgerator.  Chill.  TA DA!  You will find perfect hard boiled eggs–no more green yolks.

Once the eggs were cooled, I dipped them into the dye baths, let them dry on paper towels, and smiled at the results.

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