Easter is only 10 days a way! Besides your traditional Easter egg hunt and dying of Easter eggs, what do you have planned? Have you ever thought about starting a new tradition with your family in the kitchen? Don’t just create Easter eggs with your family this Easter, establish the new custom of designing your own Easter egg cookies! Let your imagine go wild with the unique designs and vibrant colors of spring. Share your creations with us on Facebook or Twitter!
1 ½ cup all-purpose flour (about 6 ½ ounces)
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup granulated sugar
¼ cup butter, softened
1 teaspoon vanilla extract
1 large egg
2 cups powdered sugar
3 tablespoons milk
¼ teaspoon vanilla extract
Food Coloring Optional
1. To prepare cookies, spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
2. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Beat in 1 teaspoon vanilla and egg. Add flour mixture, beating at low speed until blended.
3. Place dough between two sheets of plastic wrap. Roll dough to a 1/4-inch thickness. Chill 1 hour.
4. Preheat oven to 375°F.
5. Cut dough with a 2 ¼ inch egg-shaped cutter. Place cookies on a baking sheet lined with parchment paper. Bake at 375°F for 8 minutes or until edges of cookies are browned. Cool cookies 1 minute on pan. Remove cookies from parchment; cool completely on a wire rack.
6. To prepare icing, combine powdered sugar, milk, and ¼ teaspoon vanilla; stir until smooth. Add food coloring, if desired. Stir well. Spread or pipe icing onto cookies.
The recipe and photo used in this post were courtesy of Cooking Light. To see the originally posted recipe please click here.
I don’t know about you, but when I was little my family and I would leave carrots on a plate out for the Easter Bunny the night before Easter. Then every Easter Sunday I’d wake up to find an empty plate and a Easter basket. I always found this to be a great tradition and I continue to honor it with my own children. However, instead of disposing of the Easter Bunny’s carrots, I usually put them to good use and whip up a delicious side to go with Easter supper.
With our recent test on hard boiling eggs, we had quite a few eggs leftover. So, we decided to experiment with ways to use up some hard boiled eggs and turn them into a delicious dish. We highly recommend this dish for you to reuse those hard boiled Easter eggs next month!
With Easter around the corner, learn how to make hard-boiled eggs great for dyeing and then for eating.
How to Hard “Boil” an Egg[i]
There are many theories about how to perfectly cook a hard “boiled” egg. Well, MDIO decided to find the perfect way to cook an egg in it’s shell by testing the traditional “boiling” method versus the seemingly favorite Pinterest method – “baking”.
Just so you know a hard-“boiled” egg is actually a misnomer. Boiling an egg will ruin the egg. Not only will the bubbles from boiling cause the eggs to crack and leak, the high temperature of the water will lead to over cooking. The secret to perfectly cook a hard-COOKED-egg is the temperature. When eggs are cooked the proteins coagulate (come together) at various temperatures depending on the parts of the egg (white vs. yolk). Usually this happens when the egg is between 145-165 degrees F. When the temperature is too high, proteins overcook causing the whites to become rubbery and the yolk to dry out. When using the “wet method” also commonly referred to as boiling, the water should simmer around 180 degrees. It is faster to cook an egg in water than bake since water conducts heat 23 times faster than air.
TIP: If you add the eggs to cold water and then boil, they will taste better, however if you add the eggs to already boiling water, they will peel more easily.
Remember, once the water reaches boiling point turn down the heat to prevent over cooking. Cooking eggs in water is ideal for quickly hard-boiling an egg. If you don’t want to use a thermometer, try my favorite way to achieve this:
DIY Hard “Boiled” Eggs
Place the eggs into a large pot of room temperature water (cold for taste and boiling for ease of peel).
Bring the water up to a boil. Watch closely!
When you begin to see tiny bubbles (light boil), cover the pot.
Remove from heat.
Let the eggs stand and cook for 10-12 minutes.
To stop the cooking, add the eggs to a cold water bath for about 10 mins.
TIP: If the eggs are hard to peel McGee’s On Food and Cooking1 shares a secret. Use older eggs versus fresh eggs. Fresh eggs are harder to peel because they are more acidic. As the egg ages, the pH becomes more basic. This causes the egg to separate from the shell membrane and makes it easier to peel!
Science Note: As your egg cooks this is what is happening inside
3-5 minutes warm yolk, milky whites
5-6 minutes: sold yolk, firm white, can peel a this time
10 minutes: dark yolk
15 minutes: light yellow and dry yolk
If you have a large amount of eggs such as when dying Easter eggs, you can easily bake them without the mess of multiple pots of boiling water. Baking eggs also helps to ensure the yolk doesn’t get too dried out. Of course be sure to add the eggs to a cold-water bath – to stop the cooking process.
DIY Baked Hard “Boiled” Eggs[ii]
Preheat oven to 325 degrees F
Place eggs in muffin tin
Bake for 30 min
Remove from pan
Place eggs in ice or cold water bath for a 3-10 minutes to stop the cooking process
TIP: Some people suggest poking a pin hole. The significance of the pin hole is thought to prevent eggs from cracking and to make then easier to peel, however studies are inconclusive. The hole does allow air to escape so that the pressure can release quickly and thereby prevent the shell from cracking.
[i] Harold McGee. On Food and Cooking. New York, NY. Scribner. 2004
[ii] Hard Cooked Eggs in the oven. Available at: www.food.com