Grab a bunch of large, pasture raised eggs, and poke a hole in the fat bottom end of each of the eggs.
By the way, you may have heard that fresh eggs aren’t the best for hard-boiling because they’re more difficult to peel; from my experience, that’s true. Try to use eggs that are at least a week old. But if all you have is fresh eggs, these techniques will still help maximize the peel-ability of your eggs.
Gently place the eggs in a deep, medium saucepan and fill it with cold water. Make sure the eggs are in a single layer, and at least 1 inch below the surface of the water.
For every 3 cups of water or so, add ½ teaspoon of baking soda. The sodium bicarbonate will help the eggs separate from their shells, making them easier to peel.
Place the uncovered pot on the stove and turn the heat to high. Once the water comes to a rolling boil, set a kitchen timer for 1 minute.
When the minute’s up, take the pot off the heat, cover it with a lid, and let the eggs sit in the hot water for 10 minutes. Set a timer – we want to be precise about this!
While you’re waiting, fill a large bowl with ice and water.
Then, once the timer goes off, remove the eggs from the pot and transfer them to the bowl of ice water. Completely submerge the eggs in the ice water for 5 minutes.
Then peel your eggs while they are slightly warm under running water. Don’t wait until the eggs are completely cool – they should still be warm to the touch.
The shells should come right off, with no fuss or muss.
The result: Perfectly cooked eggs.
