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For typical store-bought eggs, I use this method:
- Fill pot with cold/lukewarm water, leave enough room for eggs
- Add eggs, should be entirely covered with water (truthfully, the pan I use is shallow, a little of the egg is above water)
- Bring to boil
- Cover pot. Turn off heat. Leave on stove, let sit for 10 minutes
- Drain hot water or move eggs to ice bath
This works for me to create nice easy-to-peel hard-boiled eggs.
In the right season, though, I have fresh chicken eggs. This method does not work for fresh eggs.
Aside: store-bought eggs may already be 3-6 weeks old the day you buy them.
If you use fresh eggs, you’ll find all sorts of recommendations: add baking soda to the water, crack the shells when they’re done cooking and let them sit in water, add eggs directly to hot water… I haven’t tried these, but I’ve seen mixed reviews.
For farm-fresh eggs, I just found that steaming works really well:
- Set up a steamer. You can get creative here, like a colander in a large pot.
I used this style with a few stones at the bottom to make sure the eggs would be lifted above the water.
- Add water to pot
- Add eggs, make sure they’re above the water
- Bring to boil
- Cover. Let cook for 20 minutes. I reduced heat to about medium-high.
- Move to ice bath
I use the ice bath mainly to keep the eggs from over-cooking, and also because I usually want to eat one right away. Is it necessary for the easy peeling? I don’t know.
I’m at near-sea level. If you’re at a higher altitude, you’ll probably need to adjust cooking times (typically this means longer, unless you like soft yolks).