Hard-Boiled Eggs

1) First make sure that you are using eggs that are several days old. Hard boiling farm fresh eggs will lead to eggs that are difficult to peel. IF you have boiled a batch that are difficult to peel, try putting them in the refrigerator for a few days; they should be easier to peel at that point

2) Put the eggs in a single layer in a saucepan, covered by at least an inch or two of cold water, and add 1/2tsp salt. Put the burner on high and bring the eggs to a boil. As soon as the water starts to boil, remove the pan from the heat for a few seconds.

3) Reduce the heat to low, return the pan to the burner. Let simmer for one minute.

4) After a minute, remove the pan from the heat, cover, and let sit for 12 minutes. You can let the eggs sit, covered, for up to 15-20 minutes without the eggs getting overcooked.

5) Either remove the eggs with a slotted spoon and place them into a bowl of ice water OR strain out the water from the pan, fill the pan with cold water, strain again, fill again, until the eggs cool down a bit. Once cooled, strain the water from the eggs, fill the pan with cold water, strain again, fill again, until the eggs cool down a bit. Once cooled, strain the water from the eggs. Store the eggs in a covered container (eggs can release odors) in the refrigerator. They should be eaten within 5 days.