- Place eggs in a pot with a cover, where each egg touches the bottom of the pot and has a little room to move.
- Cover with cool water
- Cook on high heat until the water starts to boil
- Remove from the heat and cover the pot
- Allow to sit for 15 minutes
- Drain the hot water and cover the eggs with cool water
- Allow the eggs to sit until they are able to be handled, then crack and peel
Tips and Tricks:
- I think that peeling the egg while is still warm is THE key to getting the membrane off of the egg with the shell. Don’t be tempted to let them sit in that cool water too long.
- I usually add about a teaspoon of salt to the pot with the eggs and water. I read that the salt helps the membrane of the egg to release from the shell so peeling is easier. I don’t know if this is true, because sometimes they peel easy and sometimes they don’t.
- Some people say you should use eggs that aren’t as fresh if you want to use them for stuffed eggs and they need to look pretty. Not sure how accurate this is either, I’ve boiled eggs that are near the expiration date that have not peeled well, and I’ve boiled eggs that I bought the day I’ve boiled them that have peeled fine.