Making A Perfect Hard-Boiled Egg

I was making some egg salad this weekend and, as I boiled the eggs, then peeled them and prepared the PERFECT egg salad, (mayo, a little mustard, salt and pepper) I thought about how I had read an article on making the perfect hard-boiled egg years ago and shared it with my sister-in-law. She was amazed and immediately set about making her eggs this way. Or, at least, that's how I remember it. I'm sure she will set me straight with her eerily perfect memory if that is not correct.

I thought others might benefit from my years of perfect hard-boiled egg making, so here you go. Put some water in a pot, put in some eggs, heat up the water and cook them about 20 minutes. When I did some research, a few web sites say to bring the water to a boil, then add the eggs and cook for about 15 minutes. Which is just about the same as my technique - I guess the water takes about 5 minutes or so to boil.

Then, take the pot off the stove and drain the hot water out of it. Now, run some cold water over those eggs for a few minutes, just rolling them around in the pan and letting the water run over them. Drain out the cold water and bounce them around in the dry pan. Just keep bouncing until most of the eggs are cracked. Now, just peel them. Don't worry, they are not hot anymore. And the peels should come off in big pieces, very easily. If there are some that are not cracked, just roll them around on the counter with your hand until they are nice and cracked, then peel them.

Don't wait to peel them, don't stick them in the fridge for later. They will be much harder to peel. You need to peel them right away.

Let me know how this works for you!