When I shared this cooking tip with my daughter, Amy, she suggested I write a blog post about it. She eats lot's of hard-boiled eggs for her special diet and was getting pretty sick of struggling to peel them.
So here's the deal. You have a nice batch of 12 freshly boiled eggs. You're all egg-cited about the batch of deviled eggs that you're going to bring to the neighborhood potluck. As you peel the eggs, 2 of them give up their shells willingly, but the other 10 resist... their shells sticking and tearing off layers of fragile white and making an ugly mess. You decide to make egg salad.
The trick is to cook cold eggs in boiling water, but first, so the cold shells don't crack when they hit the boiling water, you poke a tiny hole in the round end of the egg. That allows the shell to expand.
1. Bring a pot of water to a boil.
2. Carefully pierce a small hole in the rounded end of the egg with a thumb tack.
3. Slowly and carefully lower the eggs, one at at time, with a large spoon or pair of tongs, into the boiling water.
4. Boil the eggs, gently, for 15 minutes.
5. Drain off the boiling water, leaving the eggs in the pan, then flood them with cold tap water.
6. Crack the eggs gently against the side of the sink.* The peels will release easily.
7. Return the peeled eggs to cold water bath until completely cool.
I store peeled hard-boiled eggs immersed in a container of salted water in the fridge for up to a week.
*or you may leave the eggs in their shells until cool. Refrigerate unpeeled hard-boiled eggs until ready to use, then crack shells and peel under warm, running tap water.