Hard boiled eggs

Extremely fresh eggs will not peel easily so buy the eggs at least week or 10 days ahead of time and refrigerate. Hard boiled eggs that are overcooked have a green edge around the yolks and are excessively dry. To boil perfect eggs, allow them to come up to room temperature by placing them in room temperature water for 20 minutes else they may crack when lowered in the boiling water. You may also pin prick the rounded (non-pointy) end with a small pin which will allow excessive air pressure to relieve itself for the side of the egg that has an air pocket. 

Bring a lot of salted water to a rolling boil in a covered tall sauce pan. (The salt in the water will help seal an egg should it crack.) Lower eggs into water with a basket spoon which allows several eggs at once to be lowered. Set a timer for 9 minutes, cover and cook over low heat. 

After 11 minutes, remove from heat. Bring sauce pan to sink and allow cold running water from the tap to bring down the temperature halting the cooking process quickly. When the water runs cool, let the eggs rest in the cold water another 10 minutes then peel them under running water after cracking shell on all sides. Eggs cooked slowly on a simmer will also be hard to peel.

If you find that it’s is impossible to peel the eggs you don’t have to throw them away. Crack the egg around its center with the edge of a knife. Now cut the egg in half. Use a small spoon to scope out its interior. While you don’t get a perfect egg, half eggs this way are ok for a chef’s salad or for making egg salad.

I been told hard boiled eggs may easily peeled by putting the egg and a little water in a jar, then shaking the jar up and down with the lid on.