Hard Boiled Eggs Recipe

For hard-boiled eggs that are easier to peel, use older eggs. Buy your eggs a week or two before you plan to boil them and let them age in the fridge.

Don't overcook your eggs! This keeps the green color away and prevents sulphur-tasting eggs.

Instructions:

Best Version:

Steam your eggs! With a steamer pan or insert, put your eggs in after the water is robustly boiling. In about 8 minutes, you get a soft yolk, and in 12 minutes, you get a perfectly hard-boiled egg. Unfortunately, like all hard-boiling methods, you need an ice bath to cool them immediately to stop the cooking and make peeling the shell possible.

 Check out Stephen's comment below!

Version 1 - may lead to the easiest shell peeling

 #1: Bring a large pot of water to a boil.

 #2: Place the eggs in with a slotted spoon into the boiling water, then turn the heat down to medium-high and continue at a low boil.

#3: Cook for 8 to 10 minutes.

#4: Remove eggs and place them in an ice bath until chilled.

Version 2 - may lead to a more consistent yolk texture.

#1: Place eggs in a pan and cover with water by 1 inch.

#2: Bring to a low boil and remove from heat.

#3: Cover and let sit for 8 to 12 minutes.

#4: Remove from the pan and place in an ice bath. Let the eggs cool completely.

An ice bath helps and appears to be imperative to stop the cooking and makes the eggs easier to peel. Eat or store in the refrigerator.

Suggestions on finding a Good Egg. click here