How To Cook The Perfect Egg

It's Easter Time!!! Have you colored eggs yet? Yep, me neither! So I always seem to either under cook or over cook. I don't mind the under cooked, but the wife and kids do. So, since I love food and like to cook, I am always looking for good recipes and tips. Here's some great tips, some I knew, some are new.

Eggs are a traditional symbol of spring and have a special place on both the Easter and Passover table. Unfortunately, the delicious simplicity of a hardboiled egg is frequently marred by a cracked shell, greenish yolk, or sulfuric odor. With the holidays around the corner, wouldn't be it be nice to have a perfect dozen (or more) to decorate, display, and eat? It's easy if you follow these steps:

1. Buy eggs that are about a week old.

This is one time to purchase less-than-fresh food. Food science writer Harold McGee says that older eggs firm up more smoothly and peel easier. If you can only find super fresh eggs, add a half-teaspoon of baking soda per quart of water.

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