This is the week when plenty of us will be hard-cooking eggs, either for a seder plate or to color for Easter.
When it comes to cooking eggs, lots of folks swear by this method recommended by the American Egg Board:
"Place eggs in a single layer in a saucepan. Add enough cold water to come at least 1 inch above eggs. Cover and quickly bring just to boiling. Turn off heat. If necessary, remove pan from burner to prevent further boiling. Let eggs stand, covered, in the hot water about 15 minutes for large eggs, 12 minutes for medium, 18 minutes for extra large. Immediately, run cold water over eggs or place them in ice water until completely cooled."
However, some find that this recipe leaves the egg centers a little softer than they prefer. If you prefer a firmer hard-cooked egg, but don't want that overcooked green ring, try this recipe from the 1989 edition of the Better Homes and Gardens New Cook Book:
"Place 6 eggs in a saucepan. Add enough cold water to cover eggs. Bring to boiling over high heat. Reduce heat so water is just below simmering; cover. For hard-cooked eggs, cook 15 minutes. Drain."
Remember, never leave hard-cooked eggs sitting out for more than two hours if you intend to eat them. Store them in the refrigerator.
Also, once hard-cooked, eggs are good for about a week in the refrigerator.
Check out my Dinner column in the Sunday March 31 ABJ for a new cook book on deviled eggs and a recipe that will help you use up your leftover eggs.