Ron Wilson

Ron Wilson

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How to hard boil and marble eggs

This is the time of year when we get “egg phobic” about boiling eggs for Easter. Here’s how to make foolproof hard boiled eggs, every time!

First of all, use old eggs to ensure they will peel easily. Buy your eggs a week or two ahead. Three weeks is even better. 

Fresh eggs are hard to peel!  Why?


As eggs age, they gradually lose moisture through the pores in their shell and the air pocket at the tip expands. The pH of the whites also changes, going from a low pH to a relatively high pH, which makes them adhere less strongly to the shell. Farm-fresh eggs will always be tricky to age. That’s why you should buy your eggs a week or two before you plan to boil them and let them age in the fridge.


Place the eggs in a saucepan and fill with enough cool water to cover the eggs by an inch or two. Place the pan over high heat. Once the water reaches a boil, remove the pan from heat, cover and let stand for 12-15 minutes, depending upon the size of the eggs.


Peeling eggs is always the tricky step, isn't it? Far too often, the shell crumbles in a million pieces and the whites cling tenaciously, giving us a stubbled, unsightly egg. Dump the whole pan of eggs into the sink, run cold water on them right away to cool, Roll the egg around on the counter to break the shell’s surface. Then peel. If you still have trouble peeling, peel the eggs under cold water.

Now check out my website for my annual recipe for coloring eggs naturally. If you want a different look, try these marbled eggs. Beautiful!


  • Fill cup with 1 tablespoon each of clear vinegar, canola oil and dye of choice
  • Fill cup with warm water (just enough to cover boiled egg)
  • Stir and quickly drop egg into water, then quickly remove
  • Dry egg with paper towel

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