1. Make sure that you use eggs that are several days old. Hard boiling farm fresh eggs will lead to eggs that are difficult to peel. If you have that problem, try putting them in the refrigerator for a few days; they should be easier to peel then.
2. Place the eggs in a single layer in a saucepan, covered by at least an inch or two of cold water. When you start with cold water and gently bring the eggs to a boil it will help keep them from cracking. You can add a tablespoon of vinegar to the water will help keep the egg whites from running out of any eggs that happen to crack while cooking (the vinegar could affect the taste). Adding a half teaspoon of salt could help both with the prevention of cracking and making the eggs easier to peel. Put the heat on high and bring the eggs to a boil. As soon as the water starts to boil, remove the pan from the heat for a few seconds.
3. Reduce the heat to low, return the pan to the burner. Let simmer for one minute.
4. After a minute, remove the pan from the heat, cover, and let sit for 12 minutes.
5. Remove the eggs with a slotted spoon and place them into a bowl of ice water or strain out the water from the pan, fill the pan with cold water, strain again, fill again, until the eggs cool down a bit. Once the eggs are cooled, strain the water from the eggs. Store the eggs in a covered container in the refrigerator. They should be eaten within 5 days.
ps.. Eggs used to be bad for you because of the cholesterol they contain but it’s been found that eggs also help the good cholesterol.
ps2.. You still shouldn’t eat them everyday. A couple times a week is good.
ps3.. Try not to use too much salt on them. Too much sodium is never good for you.
