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It seems logical that if you can boil a pot of water, you can make hard-boiled eggs. But for me, hard boiling eggs is, well, hard. Sometimes my eggs look like a hen peeled them with her beak. Other times the yolk is raw. So I researched what makes a good egg.

Online chefs advised me to add a half teaspoon of salt; or, a teaspoon of vinegar to the pot of water to make the eggs easier to peel.

This eggs-periment was a wild chicken chase. My advice: don’t bother with the (insert eggs-pletive here) salt or vinegar. Just go with plain water.

Then I played with cooking time while using the same cooking method:

Put eggs in a pot, cover eggs by one inch with cold water, place on burner over high heat until just boiling.

Remove pot from burner and put on lid. Then immerse eggs in ice water.

I cooked the eggs in 9, 12, 15, and 18-minute increments. The 18-minute cooking time yielded an opaque yolk. And look! It’s as glossy as Liberace’s ivory piano keys.

I eggs-pressed my elation by making an egg-ceptional deviled egg.

The rest of the eggs are for my children moody teenagers who will be forced to dye eggs for the sake of family tradition. Then I’ll make egg salad that’s pastel since the dye seeped through again. After all, everyone loves egg salad for breakfast, lunch, and dinner this time of year.

Enjoy!

Your Foodie Friend Tara