For some reason, a simple draft of a recipe has disappeared twice. The recipe wasn't complicated. It was an explanation of how I create colored Easter eggs. Something I only do once a year. But the time is approaching. The best way I know to assure the eggs don't crack is to take the boiling water off the heat before submerging the white eggs. Leave the pan alone for 20 minutes and the hardboiled eggs will be ready for food coloring.

Eggs Recipes Milton Narrative Nonfiction

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