Welcome to the Quilting Board!
I agree with the poster that says 15 min instead of 18- As a Home Economist, I have worked in various states for the Egg Board and 15 min keeps the whites tender and not rubbery. Baking soda in the water helps with the ez peel too.
Tess, could you post your recipe for the pickled eggs and beets? I have lost mine and can't remember it. I think its called oldtimers. lol I just love them together and they look so pretty in the jars
You really don't have to let them sit so long (depends on how hard you want them)but do turn them off as soon as the water boils. When ready, drain the water and then put lid back on pot, shake to crack the shells a little and fill with cold water, easy to peel. The other two things that I do is, add lots of salt to water, this will help even new eggs easy to peel and also add vinegar to the water and if they crack while in boiling water, it will cause the eggs to gel, kind of like doing poached eggs
Same thing I do, bring to a boil,cover, wait, drain, shake and peel.
I used to use the method everyone is talking about but now bring them to a boil and continue boiling for 9 to 10 minutes. I'd take one out to test--all stoves are a bit different. They are always tender and no black ring.
Always in Stitches,
So blessed in the opportunity of life, the gifts of nature, and the choice to do good to others. I'm thankful for this day.
You guys have it all wrong ... you put the eggs in water, turn on the burner, then go to the mall. Yes, I did this one day! I came home quite a while later and the house was filled with smoke - thank goodness I didn't burn the house down! It took MONTHS to get rid of the smell! And, no, my husband doesn't know the real story!