Perfect Hard Boiled Eggs

Have you ever made hard-boiled eggs only to realize they have a strange grey ring around the yolk once you peel them or they actually won’t peel at all? Here is the method I use and my eggs always turn out perfect.

1.       Never use fresh eggs, I always use eggs that are at least two weeks old. I “roughly” know how old my eggs are because I mark the date I bought them on the carton. The older the egg is, the less it’s membrane is tightly stuck to the shell.

2.       Place the eggs in a single layer in a pot and cover with cold water to ½ inch above the eggs. Bring the water to a rolling boil and immediately turn off the heat and cover the pot with a lid. Carefully time 12 minutes while they sit in the hot water. Transfer them to an ice water bath for exactly 10 minutes.

3.       Roll the eggs on the countertop so the shell cracks into little tiny pieces. Start peeling the egg shell off while running cold water over the egg (this helps to rinse off the shell pieces).