Whether you’re looking to make deviled eggs for Easter brunch or to dye them fun colors, spring is the season for hard-boiled eggs. But, before you get to the fun part, make sure you’re boiling your eggs the right way. If you’ve ever cut open a hard-boiled egg and found a green ring around the yolk, you’re familiar with that unappetizing sulfur smell and chalky flavor. That ring is a sure sign that the eggs have been overcooked. Follow the recipe below to make sure your eggs are cooked perfectly and easy to peel. Keep in mind, fresh eggs are great for scrambling and frying, but eggs a few days old will peel much more easily. Perfect hard-boiled eggs Serves 6 Ingredients: 6 large eggs 1 pot of water Directions: Place the eggs in a large pot and fill with cool tap water until water is 1 inch above eggs. On…
Sneak Peep: New Easter themed Oreo flavor hatching soon
Most of us have grown up with Oreo, dunking or twisting those chocolate cookies into ice cold milk. We may have had childhood disputes as to the best way to eat the classic sandwich cookie. Do you go for the cream first and save the cookie for last? Do you just scarf the whole thing down? Since their creation in 1912, Oreos were mostly consistent. The brand only occasionally ventured into product variations. Double Stuf Oreos offered us extra cream in the 70s. Then the 80s brought us a fudge covered cookie. Oreo celebrated Halloween and Christmas in the 90s with special orange or red colored cream. (Siiiiigh) Those were simpler times. Recently, Oreo has been unleashing a new flavor every few months. Most of the time, they’re delicious. Red Velvet, Cinnamon Bun and S’mores are just a few. Some are more questionable (Think: Watermelon and Cotton Candy). This spring, Peep-flavored Oreos are hitting the shelves,…