For some reason, it seems like I rarely make hard boiled eggs. Other than boiling eggs to color for Easter, I make them maybe 2 or 3 times a year to make potato salad and deviled eggs. Although I love egg salad sandwiches and hard boiled eggs on my salads, I never make them for those purposes. I don’t know why this is the case since it is so easy to hard boil eggs.
If you do enough researching, you will probably find many different methods that are used to boil eggs. Different people have different tips and tricks they use. Don’t worry, there is really no right or wrong way to do it. Pick the method you like the most and try it out. This is the method I have used for years.
How to Make Hard Boiled Eggs:
Find a pot that your eggs can nicely fit into one layer on the bottom of. Carefully place the eggs in the pot. Fill the pot with cold water so the water is about one to two inches above the eggs.
Place the pot on the stove and turn on the burner. Bring the pot to a boil. Once boiling, put a cover on the pot and remove the pot from the stove. Set the pot on a trivet and let it set for 20 minutes.
Once 20 minutes is up, place the pot in the sink and turn on the cold water. Run cold water over the eggs while you also add a tray or two of ice cubes to the pan. Turn off the water and gently swirl the eggs around a little to try to evenly disperse the cold water.
Once the ice cubes are all melted, remove the eggs from the water and pat them dry. I usually put them right back into the egg carton. Store your eggs in the refrigerator.
Your eggs are now ready to dye or to eat. When it comes to peeling the eggs, I usually tap them a few times on the counter and then gently roll them. The shells usually pop off in just a few pieces.
The only real trick I have found for trying to ensure eggs peel easily is to make sure your eggs aren’t too fresh. I actually used to think the opposite was true, that you wanted fresher eggs, but I recently learned the opposite is true.
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