How To Make Perfect Hard-Boiled Eggs This Easter

SEATTLE — Easter is this Sunday, and if you're scrambling (pun intended, sorry) to make some last-minute eggs, it's time to review the various tips and recipes for making perfect hard-boiled eggs. Whether you'll be showing off your deviled eggs at brunch or decorating the eggs for display, you'll need the eggs to harden up to that perfect point.

Incredible Egg says an important trick to getting your hard-boiled eggs to peel easily is to buy and refrigerate the eggs a week to 10 days before you plan on cooking them. The website says that peeling very fresh eggs can be hard and buying and storing them in advance gives eggs a breather that helps separate the membrane from the shell.

If you don't have time to buy and store eggs in advance, Incredible Egg also has an easy peel hard-boiled eggs recipe that requires a steamer insert. And if you've struggled with the green ring showing up on your cooked eggs, Incredible Egg's tips call for cooking the eggs in hot water and then cooling them immediately, which lessens the ring, the website writes.

Here's Incredible Egg's easy-peel hard-boiled eggs recipe:

Heat about half an inch to one inch of water in a large saucepan to boiling over high heat. Place the steamer insert into pan over boiling water and then using tongs, place the eggs one by one into the steamer insert. Cook large eggs for about 12 minutes and extra large eggs for 13 minutes. Drain the eggs under cold running water.

• Read more about this method from Incredible Egg.

Patch has also rounded up some other classic hard-boiled egg recipes from leading culinary experts:

Ina Garten's recipe for hard-boiled eggs says to place the eggs in a saucepan and add enough cold water to cover the eggs. The recipe says that after the water comes to a boil, the heat should be turned off and the eggs allowed to sit in the pan for 15 minutes.

• Read more about Ina Garten's method via Food Network.

Martha Stewart's method calls for placing the eggs in a large saucepan and covering the eggs with cool water by one inch.

"Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat," according to Martha Stewart. "Let sit 12 minutes."

The eggs should then be transferred to a colander and placed under cool running water to stop the cooking.

• Read more from Martha Stewart about making hard-boiled eggs.

Epicurious says to put the eggs in a 1-quart saucepan and then cover the eggs with cold water by half an inch.

"Bring water to a boil over high heat, then reduce heat to moderately high and cook eggs at a gentle boil, uncovered, 10 minutes," Epicurious says. "Pour off hot water. If using eggs right away, shake pan gently so eggs bump into one another (to crack shells). Run cold water into pot to stop cooking. Let eggs stand in cold water 15 minutes, adding more cold water or ice to keep water cold."

• Read more from Epicurious on their best tips and tricks to get the perfect egg.