~more recently updated recipes~
Oh so Easter-basket pretty! And yet ever so simple, just hard-boiled eggs soaked overnight in beet juice. Don't worry, soaking transfers beet color, not beet flavor.
Cooking eggs should be simple! Instead, hard-boiled eggs may "look" simple but they can be tricky to cook. The eggs can turn out too soft (undercooked) or too hard and crumbly (overcooked) or ringed with green (cooked improperly) or impossible to peel (probably too fresh). For each problem, someone supplies a list of tricks aka solutions. No more.
I clipped this "perfect hard-boiled eggs every time" recipe so long ago there's no memory of its source. But this technique (a recipe for hard-cooked eggs? I suppose it's that!) creates perfect hard-boil eggs. Every time. With both fresh eggs (which are said to be still trickier) and older eggs. The trick is to live by the clock for precision timing is the key. Get out your timer!