In my post last week, I discussed our latest eggsperiment with hard-boiled eggs – and now it’s time for the results! As a reminder of the factors, we had hard-to-change factors: Cooking Start (Hot/Cold) Cooking Time (10 minutes, 12 minutes, 14 minutes) Salt (0 tsp, ½ tsp, 1 tsp) Vinegar
It’s been years since I last dyed Easter eggs, but this year we decided to give it a try. This means I’ve suddenly found the need to hard-boil some eggs. One of my favorite experiments that I’ve blogged about was the eggciting eggsperiment, so it’s the perfect time to revisit
In my previous blog entry, I talked about my frustrations in making good-looking hard-boiled eggs that were easy to peel. My Internet searches found a number of different techniques that cooks said were essential to success, but I wanted to know which techniques were best. So I set up a
A typical scene in my kitchen: I make a batch of hard-boiled eggs with the hope of an easy peel and a beautifully cooked center. But when I sit down to enjoy my egg, I find that, sadly, it’s not so easy to peel – or I have discoloration around the