I make salads for lunch almost every day. Hard-boiled eggs are a perfect compliment to my (and your) favorite salad.
There are few things more infuriating (to me) than trying to peel that hard-boiled egg and being unable to separate the shell from the egg. Am I right? Admit it, it is the thorn of your existence. It is the one thing that you lay in bed thinking about until 3:00 AM, “How on Earth will I deal with that egg in the morning? How will I peel the shell and not go ballistic? How will I keep from throwing that egg at the wall and pulverizing it into a million little pieces?! How? How? HOW!?”
I have the answer to your dreams. The monumental recipe that will change your egg dealing days forever!
- Select your favorite eggs (No more than 8 if using a medium sized pan) and put them in a medium-sized pan.
This is important If your eggs are too close to walls of the pan, the shell will cook into the egg. There should be enough room for 1-2″ of water between the egg and the pan.
- Fill the pan with water so that there is at least 1 – 2″ of water over the eggs.
- Heat up the water on high heat.
- Once it starts to boil, turn it down just a little and only then set the timer for 20-22 minutes.
- When the timer goes off, put the entire pan of eggs in the sink and run cold water over them for 2 minutes.
- Immediately after you turn off the water, pour a bowl of ice into the pan
- Let them sit for at least 10 minutes.
- Your eggs are ready!