Hard Boiled Eggs – Perfect for Your Żurek Every time!
Avoid Hard Boiled Eggs with nasty green-gray ring around the yoke!
We want your eggs to be picture perfect every time, especially when presenting a wedge to your guests for good luck, a Polish Easter tradition. Oh, yes and when making Polish Easter Soup – Żurek Wielkanocny.
Growing up do you remember eating hard boiled eggs at Easter that had dry yolks with an ugly green-gray ring around them surrounded by a rubbery egg white?
Seems to many, cooking hard boiled eggs is more a mystery than science. But we have been working hard in our test kitchens to find the perfect solution : E = mc2!
Truth be told it’s not rocket science, here is what to do!
Cook Perfect Hard Boiled Eggs Every Time!
- Place your eggs in a pot, cover with a few inches of cool water, cook on high heat
- Cover and remove from heat as soon as they come to a boil
- Let sit 10 minutes
- Pour off hot water and run cold water into pan until eggs are cooled
- Drain and peel
Tip: Older eggs peel better than fresher eggs, so let them sit a week after buying and use before expiration date.