Hard Cooked Easter Eggs
By: Sheri Wetherell
Published: Thursday, April 21, 2011 - 7:50pm

Ingredients




Eggs
1 tablespoon Vinegar
Water

Preparation

1 Place eggs in single layer saucepan. 2 Add enough water to come at least 1 inch above them. 3 Add a tablespoon of vinegar for better dye coverage after cooking. 4 Cover pan and quickly bring just to boiling. 5 Turn off heat. If necessary, remove pan from burner to prevent further boiling. 6 Let eggs stand, covered, in the hot water for 15 minutes for large eggs, about 12 minutes for medium and 18 for extra-large. 7 Immediately run cold water over eggs or place them in ice water until completely cooled. Do not keep eggs warm or at room temperature (between 40° and 140°F) for more than 2 hours. 8 Store in refrigerator until it's time to dye the eggs.