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By HELEN W. SMITH
Home Extension Agent
The sale of eggs will skyrocket just before Easter as families prepare for the traditional egg hunt. Here are some tips for cooking eggs followed by recipes to help you use them up.
Never boil an egg. High temperatures toughen them and cause an ugly - but harmless - green ring to form around the yolks. Follow this simple hard-cook method instead.
Place the eggs in a saucepan with enough water to come at least 1 inch above the egg. Cover and bring rapidly to a boil, then remove them from heat immediately. Let the eggs stand in hot water 15-17 minutes for large eggs, adjusting the time by 3 minutes for each size larger or smaller. Then quickly cool the eggs under cold running water.
Refrigerate hard-cooked eggs as soon as decorating is completed and again immediately after the hunt. Use them within a week. They’ll taste great in some of the following redoes.
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