How to Cook Perfect Hard Boiled Eggs 01
There are probably a million of these How-To’s online and in books… here’s mine, which is the best, of course. My secret is a lot of Sea Salt, and start with Cold Water.
Servings Prep Time
12eggs 5minutes
Cook Time Passive Time
15minutes 15minutes
Servings Prep Time
12eggs 5minutes
Cook Time Passive Time
15minutes 15minutes
Ingredients
Instructions
  1. Gently arrange the Eggs in the bottom of a pot; the pot you select should have a wide enough flat bottom so that the 12 eggs all fit on one layer, and it should have a matching lid.
  2. Sprinkle the Sea Salt over the Eggs.
  3. Fill with enough Cold Water to cover the Eggs plus about an inch.
  4. Put the lid on the pot and turn the heat on high.
  5. The Water should begin to boil in 5 to 10 minutes; when it does, remove the lid and continue to boil for 13 minutes.
  6. Remove from heat, and let the pot rest for 3 to 5 minutes.
  7. Drain off all the Water in the pot, and fill the pot with Cold Water. Let sit for 1 minute, then drain of all but about 1 inch of water.
  8. With the lid on the pot, shake it roughly for about 5 seconds; side to side, up and down.
  9. Drain the rest of the water. Put the Ice Cubes in the pot and fill with water.
  10. Let stand for a 5 minutes.
  11. Drain the water and ice and peel the Eggs.
  12. The Eggs should peel quite easily now. After peeling, run the Egg under old water to remove any lingering shells, and store, covered, in the refrigerator.
Recipe Notes

Here is a pretty nice video demonstrating the “Shaking n’ Shelling Boiled Eggs” method… thanks guys!!