1. Put the egg(s) in a pot with cold water that completely covers the egg, plus a little extra water to spare. About an inch or so.
Cooking in cold water (vs. already boiling water), will allow the egg to cook gradually without cracking the shell.
Eggs that have been refrigerated for a few days work best. Fresher eggs are harder to peel.
2. Add one teaspoon of salt to the water.
Don’t want to remove chunks of the egg white with the shell when you are peeling it? Adding salt (and less fresh eggs) helps with easier peeling of your hard boiled eggs.
3. Bring the water to a boil over high heat.
Make sure it is a strong, rolling boil.
Let the egg boil for a minute or two.
4. Remove the pot from the heat and cover it with a lid. Let rest for 10-15 minutes.
Letting the egg rest in the hot water cooks the egg evenly without overcooking. Overcooked eggs result in a greenish colored ring around the yolk.
Let them sit for about 15 minutes, but that can vary depending on the size of your egg (medium, large or extra-large)
5. Remove the egg from the hot water with a slotted spoon. When cool enough to handle, peel the egg.
To speed the cooling process, you can add the egg to a bowl of ice water to cool.
Or, if you are making many eggs at once for use through the next several days you can place them in the refrigerator.
Peeling the eggs under cold water helps make the peeling easier.