Top is Hot

So, it’s Easter and everyone is supposed to be preparing his hard boiled eggs. Even though not everyone knows where the tradition comes from. But anyway, everyones seems to enjoy this holiday of springtime, the symbol of the ending winter. And no matter where the name of the holiday coming from. Doesn’t matter, if its goddess Eostre or Ostara. The thing that really matters is good hard boiled eggs. So, here, you can find what it takes to get them cooked just fine.

Some of the great cooks recommend that you switch the heat off as soon as the water starts boiling and leave the eggs covered for about half an hour. Then take them out and put them in the ice bath. Other cooks advise the following:

- Get the eggs into small pot
- Pour in some water until eggs are 1 inch covered with water
- Heat the pot up until the water boils
- Tune the heat down, so that water still boils and leave them for about 10 minutes, or less, depending on what you want the yolk to be - firm or not

Running a cold water over the hot eggs makes them shrink inside which is later going to make them peel easier. This also helps greatly to avoid the appearance of the gray ring that can be found around the yolk when the eggs are sliced into pieces.

Now, it’s time to decorate the eggs. Decorating techniques are widely spread symbol of easter in Slavic countries like Romania, Belarus and Croatia.

When the hard boiled eggs are cooked, a common tan can be achieved by boiling eggs with the onion peel (skin). These pace-eggs are usually eaten after the so called egg-jarping competition.

The tradition of boiling eggs is very cool and exciting but don’t forget the chocolate eggs or the plastic ones filled with the yummy jellybeans for your kids.