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Empty your eggs if you want to keep them for a long time and bring them out to display year-after-year. You can also strengthen your decorated eggs by covering them with layers of paper towels or similar paper stuck on with white glue or homemade flour-and-water paste.
- 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.
Hard Cooked vs. Emptied Eggs
Hard-cooked eggs are best when you want a sturdy egg for hiding and when you want to eat them when you’re done. They are also easier for younger children to handle.
- 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 complete-ly under cold running water or in bowl of ice water
- REFRIGERATE
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