Cooking eggs for dyeing – this is how to do it correctly

Every year, when Easter is just around the corner, many UK households start dyeing eggs. This doesn’t always go off without a hitch – eggs crack, don’t get hard enough or too dry, or don’t dye properly later. Tips and tricks on how to cook eggs properly for dyeing can be found here.

How long to boil eggs?

Easter eggs, that much is certain, must be hard-boiled. However, it is difficult to say in general how long eggs should be boiled. It depends on

  • the size of the egg
  • the texture of the egg and
  • the water temperature

Bubbling water is hotter than water that no longer bubbles after boiling. And, of course, if you put eggs into cold water and boil them in the water, it will take much longer than if you put eggs directly into boiling water.

Guide values for hard boiling are 7 minutes for small eggs and about 10 minutes for large eggs. This is true if you put the eggs into the boiling water.

Preventing the eggs from bursting

A very common problem is that eggs crack during cooking. This makes them unusable for dyeing – and there are many days of egg salad when this happens to a large number of eggs.

To prevent eggs from cracking, many “secret tips” are revealed. The most important one that actually works: Use thick-shelled, small eggs whenever possible. The healthier the chickens are fed, the more calcium they have available to form the shells – so organic farm eggs are often (but not always) the better choice here. Eggs that are too large almost always have thin shells.

Poking the egg can help prevent it from cracking. Provided you poke the egg with a pin right where the air sac sits (which is at the thick end of the egg right in the middle).

Continue to use cracked eggs

Here are a variety of recipes that also work well for the Easter table or a cozy get-together with the family:

  • Russian eggs (eggs are quartered and filled with a mixture of yolks, mayonnaise and meat salad).
  • Mustard party (a famous classic)
  • Stuffed pork roulades (stuffed with hard-boiled eggs and vegetables)

Tips & Tricks

Whether you put the eggs in boiling or cold water makes no difference. Both work sometimes – and sometimes not. A general rule can not be derived from this.

Elizabeth Green

Elizabeth Green

Elizabeth Green is a seasoned home chef and culinary expert who has a passion for all things kitchen-related. With her extensive knowledge of the latest kitchen products and appliances, Elizabeth provides insightful reviews and recommendations to help consumers make informed purchasing decisions. Whether you're looking for a new refrigerator, blender, or cookware set, Elizabeth is your guide to finding the best kitchen products available in the UK.

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