How to hard boil eggs without cracking them to later color for Easter eggs is the simplest of your Easter Recipes. The eggs should be thoroughly hard boiled if you intend to later conduct an Easter egg hunt with the hard boiled eggs that your family dyed for Easter.
1. Carefully place the eggs in a large pot so that the eggs are not on top of one another.
2. Add room temperature water to the pot so that the water covers the eggs by two inches deep.
3. Add one teaspoon table salt.
4. Turn heat on medium-high until water comes to a rolling boil.
5. Let remain at a rolling boil for seven minutes.
6. Remove pot from burner and place in kitchen sink. Run cold water into the pot (don’t worry the eggs will not leave the pot as the water reaches the top of the pot.)
***Running Water Over The Eggs Stops The Cooking Process***
If the eggs are not placed under water, they will continue to cook, expand, and crack.
7. Once the eggs are comfortable to safely handle, place in a new bowl to take to the table for the dying of the Easter eggs.
8. Do not place the cooked eggs back in the egg carton where salmonella may be present. If you want to use the egg carton, thoroughly wash it with soap and water while your eggs are coming to a boil.
The Center for Disease Control offers some guidelines for egg handling:
What are the specific actions I can take to reduce my risk of a Salmonella infection from eggs?
Like other foods, keep eggs refrigerated at ≤40° F (≤4° C) at all times. Buy eggs only from stores or other suppliers that keep them refrigerated. Discard cracked or dirty eggs.
Wash hands and all food contact surface areas (counter tops, utensils, dishes, and cutting boards) with soap and water after contact with raw eggs. Then disinfect the food contact surfaces using a sanitizing agent, such as bleach, following label instructions.
Eggs should be thoroughly cooked until both the yolk and white are firm. Recipes containing eggs mixed with other foods should be cooked to an internal temperature of 160°F (71°C).
Eat eggs promptly after cooking. Do not keep eggs warm or at room temperature for more than 2 hours.
Refrigerate unused or leftover egg-containing foods promptly.
Avoid restaurant dishes made with raw or lightly cooked, unpasteurized eggs. Restaurants should use pasteurized eggs in any recipe (such as Hollandaise sauce or Caesar salad dressing) that would result in consumption of raw or lightly cooked eggs.
Consumption of raw or undercooked eggs should be avoided, especially by young children, elderly persons, and persons with weakened immune systems or debilitating illness.
Consumers can consider buying and using pasteurized shell eggs, which are available for purchase from certain stores and suppliers.
So, to stay within the CDC’s two hour room temperature limit, eggs should be boiled and dyed immediately. The heat from the recently boiled eggs helps to absorb the dying and drying while the dying and drying helps with the cooling process.
Within 30 minutes from boil, refrigerate the eggs. Do not use the eggs for an egg hunt in the Florida sun in Brevard County if you intend to consume them later. Instead, use plastic eggs for the home hunt that can be re-used year-after-year as the frugal measure replacement.