Method
COOKING
- PLACE eggs in saucepan large enough to hold them in single layer
- ADD cold water to cover eggs by 1 inch
- HEAT over high heat just to boiling
- REMOVE from burner
- COVER pan
- Let eggs STAY in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large)
- DRAIN immediately and serve warm
COOLING
- Cool completely under cold running water or in bowl of ice water, then REFRIGERATE
- Let them stay in the FRIDGE a couple hours or over night and then peel
PEELING
- Gently tap egg on countertop until shell is finely crackled all over
- Roll egg between hands to loosen shell
- Starting peeling at large end, holding egg under cold running water to help ease the shell off