How to boil an Easter egg
Along with all the spring chores I was doing today, I got it into my head to dye Easter eggs. I had a carton of eggs that had somehow slipped past its expire date; and rather than throw them out, I bought a coloring kit at the supermarket, which, of course, cost more than a dozen eggs would have. My life is often like that.
Here was the amazing part: I found myself looking up how to hard-boil an egg. Even though I haven't had to look up a recipe for, say, making hollandaise since I was 12. ...
It shows you how often I eat hard-boiled eggs.
I knew the obvious things: Cooking in enamel or other non-aluminum pan; starting with clean, room temperature eggs. (Washing a raw egg in soapy water is strange.) The most important thing was that the eggs not crack. But I was impatient.
I decided to cover the eggs straight from the fridge in cold water and cook them over low heat for half an hour, never letting the water boil. I suppose it worked. They didn't crack, and they don't seem to be still raw.
I'm not happy with the colors, though. They aren't brilliant enough.
You call that purple?