Breakfast Eggs Recipes Snacks — 03 April 2013

Perfectly Cooked Easter Eggs!

By: Jodie Shield, RD

Growing up I will never forget going to an Easter egg hunt with my family.  Back then we hid real eggs.  My brother John, dressed in his Sunday best, found the most eggs.  He stuffed them in his coat pockets because he was too “cool” to carry a basket.  Well, during the hunt somebody pushed him down, probably my other brother Mike.  When he came to show us his treasures he was covered in yolks!  Somebody didn’t know how to hard-boil eggs.

Here’s my tried and true recipe for hard-boiled eggs.  Need more help?  Check out this video:


Hard-Boiled Eggs

  1. Place eggs in a single layer in a saucepan.  Add enough cold water to cover the eggs by at least one inch.  Cover the saucepan, and quickly bring the water to a boil.
  2. Turn off the heat.  If necessary, remove the pan from the burner to prevent further boiling.
  3. Let the eggs stand, covered in hot water, about 15 minutes for large eggs.  Adjust the time up or down by about 3 minutes for each size egg.  For example, let extra-large eggs stand 18 minutes; medium eggs should stand 12 minutes.  Run cold water over the eggs or place them in ice water until they’re  completely cool, then refrigerate.

Although most of us hide plastic eggs – it’s a lot safer and easier.  It’s still fun to boil eggs and decorate them in pretty colors.  My recipe will help you enjoy creating beautiful Easter eggs that you can eat too.  Will you be decorating eggs with your kids?  Please share your design ideas and any helpful tips.

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About Author


Jodie Shield, M.Ed., R.D., L.D.N. Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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