- Place refrigerated eggs in a pot and cover with about an inch of cold water.
- Place on high heat, uncovered, and bring to a rolling boil. To make sure, allow the water to dance for a minute or two.
- Turn off the heat, cover, and allow to stand for 10-15 min. The time depends on your stove top and how long it takes the water to come to a boil. I always wait 15 minutes.
- Immediately place eggs in an ice bath to stop the cooking. I usually place the pot with the eggs in the sink and run cold water over them for about a minute to cool down a little and then dump a bunch of ice right into the pot, creating the ice bath this way. You can also fill a bowl with cold water and ice and gently place the eggs there.
- Allow the eggs to cool completely. Keeping the eggs is the ice water will also help with the peeling. Gently tap the eggs on a hard surface, like the counter.
- If there is any resistance when peeling, lower the egg back into the water and peel under water. It works like magic and will also get rid of all the egg shell off the egg. If your eggs peel without a hitch without water but have little bits of eggshell on them, you can also rinse them off in the same water. For this reason, I use filtered water and ice for the ice bath.