- 12 eggs
- 2 cups (500 mL) frozen blueberries
Place eggs in single layer in bottom of large saucepan. Cover with cold water. Add frozen blueberries to pan. Bring to a rolling boil. Remove saucepan from heat and let eggs stand for 20 minutes.
Remove eggs from boiling liquid. Do not discard liquid. On tea towel, crack eggs all over keeping shells on. Place back in liquid; let stand for at least 1 hour or up to overnight, refrigerated.
Peel and serve immediately or refrigerate, covered, for up to 2 days.
Tip: Using older eggs makes them easier to peel.