Hard-Bolied, easy peel eggs

Forget the salt, vinegar, and/or baking soda in the water. The key to easy peeling hard-boiled eggs is shocking them in an ice bath. The key to solid yolks without any green around them is the amount of time cooking, which is controlled marvelously well by using retained heat no matter what size eggs you’re cooking. The procedure I learned from my mother-in-law was to put eggs into tap water, bringing the water to a boil, removing the water from heat, and letting it sit covered for eighteen minutes. Even this has now been simplified by the use of an auto-shutoff electric kettle.

• Put as many eggs as you want to hard-boil into an electric kettle. Mine does 1-6 in a single layer, but I’ve cooked as many as twelve with no difference.
• Cover with tap water. I like about an inch over the top of the highest shell, but (as with all of this recipe) it’s pretty flexible.
• Turn on the kettle. 
• Wait for it to boil and then click off.
• Set a timer for 18 minutes.
• Prepare an ice bath large enough to quickly chill all of the eggs you’re cooking.
• When the timer goes off, drain the eggs and 
• dump them into the ice bath.
• Agitate to thoroughly and quickly chill the surfaces of the eggs.
• Pull the eggs out of the cold, then smack and roll them on the counter to break up the shell.
• Slide the completely shattered shell off the egg under running cold water.

That’s it. It has not failed me even one time. I look forward to the entire flock of deviled eggs made to look like chicks this Easter. I’ve always hated all that peeling in the past, but now it’s easy as π.