Many eggs will hit the water in the next 36 hours, on their way toward decorated Easter glory. Man has been boiling them since Roman times, but there’s a more effective way to do the job: steaming.
The above video is succinct, so here are the reasons why we, the undersigned, endorse this technique: It’s simpler. It really works. The eggs don’t jostle and crack. You can do them in great numbers, depending on the size of your steamer basket. And you don’t have to use older eggs, which are typically called for so they’ll peel easily.
And if those aren’t enough to convince you, once the steamed eggs (I’d do them for 13 minutes rather than 12) rest and cool off in an ice-water bath, peeling’s a breeze — every time, even when the eggs are farm fresh.
What we need, though, is a new name for them, because “hard-boiled” is so over, and “hard-cooked” is kinda clunky. Submit family-newspaper-printable suggestions in the comments below; if there’s a true winner, fun and prizes can be yours — including a tour of the new Post newsroom and our Food Lab. We’ll announce the results next week in this space.
Any whole, cooked eggs that are not cracked and haven’t been left out for more than two hours are safe to eat after the Easter bunny’s visited, of course, and can be refrigerated for up to a week. We’ve got some fine ways to use them up via the ol’ Recipe Finder. But first . . . .
You can’t go wrong with any of these most-viewed recipes online.
1. Dorie Greenspan’s Light and Creamy Easter Cheesecake. Drained ricotta makes the difference.
2. Cast-Iron Pork Tenderloin With Blackberry Bourbon Sauce. Dinner in 30 Minutes with no chopping; the sauce is a keeper.
3. St. Joseph Cream Puffs (Sfingi di San Giuseppe). A holiday treat that would be wonderful for brunch or afternoon tea.
4. Slow-Cooker Garlicky Shrimp. This 2013 recipe’s enjoying an extended run, because it’s foolproof.
5. Shakshuka With Swiss Chard. A healthful anytime meal from Ellie Krieger, updated with goat cheese and greens.
And now, some nifty dishes that call for hard-cooked eggs: