The Perfect Hard Boiled Egg

First, you want to choose eggs that are slightly older. Eggs that are only a few days old never peel well. A good rule of thumb is to use eggs that are around two weeks old.

Place eggs into a large cooking pot. Cover with cold water, leaving at least an inch of water above the eggs. Bring the eggs to a rolling boil. Reduce heat to a medium boil, and allow to cook for ten minutes.

Carefully place eggs one by one into a bowl of ice water. Doing this will prevent the unappealing green ring around the yolk. Allow your eggs to completely cool in the water.

While they are cooling, bring your pot of hot water back to a rolling boil. Place eggs back into the hot water and allow to cook for an additional two minutes. While they are cooking for the second time, refresh your bowl of ice water. After two minutes, transfer once again the eggs from the boiling water to the ice cold water. This step will shock the peel away from the egg, making it super easy to peel!

Crack the egg on all sides, and gently roll it between your hands until the shell comes loose.

Be sure to refrigerate your eggs if they are not consumed within the first few hours after cooking. Eggs still in their shell will keep in the refrigerator up to a week.