Makes 12 Eggs

Everyone has his or her own recipe for boiling the perfect egg so that it peels with ease. By the way, isn’t it the greatest feeling when you can get the peel off in 2-3 peels? Ahhh!This particular method works like a charm for us – it may take you a couple of times to perfect your own method, but hopefully our recipe is a good starting point for you. A few helpful tips: 1) We’ve found that temperature is important. If you start with cold eggs, then use cold water. If you start with room temperature eggs, use room temp water. 2) Old eggs usually peel much easier than farm fresh ones. 3) Gently cracking the eggs right after boiling makes them easier to peel. Details below! 

INGREDIENTS

12 organic, free-range eggs, straight from the fridge 

DIRECTIONS

Place the cold eggs in a large saucepan and cover them with cold water by 1 inch. Bring the water to a boil over medium-high heat. When the water has reached a rolling boil, turn off the burner, place a lid on the saucepan and let sit for 9 minutes.

While the eggs cook, prepare an ice bath: Fill a large stainless steel bowl with 3-4 cups of ice and pour cold water over the ice. When the 9 minutes are up, transfer the eggs to the ice bath. Using a large spoon, swirl them around for a few seconds to chill the outer shell, then gently crack them and place back in the ice bath to cool completely, about 5 minutes. Peel away and store in an air tight container, in the refrigerator, until ready to eat. 

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