How to Cook (or Empty) Eggs for Decorating

Hard Cooked Directions

PLACE eggs in saucepan large enough to hold them in single layer.
ADD cold water to cover eggs by 1 inch.
HEAT over high heat just to boiling.
REMOVE from burner.
COVER pan.
LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large).
DRAIN immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water.
REFRIGERATE

You can also cook them conveniently in the oven.

Baking Directions

PREHEAT the oven to 325°.
PLACE eggs individually into muffin tins to prevent them from rolling while cooking.
COOK for 30 minutes.
FILL a large bowl with cold ice water. Set aside.
REMOVE eggs from the oven using pot holders.
TRANSFER the eggs carefully one by one into the ice water. Be sure to use tongs, the eggs will be very hot!
REMOVE FROM WATER after 10 minutes.

Empty Egg Directions

MAKE A HOLE with a pin or needle in the fat end of a raw egg.
WIGGLE THE NEEDLE around or use a nail to create a slightly larger hole. (Should be about ¼ ” across, or about the size of a pencil eraser.)
MAKE A SECOND HOLE in the opposite end of the egg. (This hole can be much smaller.)
BREAK THE YOLK by inserting the needle into the egg. (this makes it easier to remove the egg).
USE A BABY’S NOSE ASPIRATOR, or simply your mouth, to blow into the small hole to remove the egg yolk and egg white into a large bowl.
RUN WATER INTO THE EGGSHELL, after the yolk has been removed, shake it to rinse the insides well, and pour it out.