Easy-To-Peel Eggs

Steps

1. Bring a medium saucepan of water to a boil, then gently lower the eggs into the water. I use a wire basket for this.

2. Now that the eggs are in, lower the heat so that the water is at a gentle simmer. You don’t want a full rolling boil, just a gentle amount of bubbles. Cook for 13 minutes.

3. When the eggs are finished cooking, drop them into an ice bath for 5 minutes. I only like to break out the ice bath when it’s absolutely essential, like when blanching vegetables, but I’ve learned that this is one of those essential situations. Don't skip it.

4. After 5 minutes, the eggs will be cool to the touch. Give them several taps against the countertop, all over.

5. Then, peel away. You’ll get lovely large pieces of shell that come right off. It’s the best.