Perfect Hard Boiled Eggs Every Time

1. Place 8-12 eggs in a 3-quart pot. For more eggs, use a larger pot. The eggs should lay in a single layer comfortably

2. Add enough cold water to cover the eggs. Water should rise to about an inch over the eggs

3. Turn heat to medium-high and bring water to boil, uncovered

4. Immediately turn off heat, cover and move the pot from the heat. Set a timer for 12 minutes

5. Meanwhile, place a good amount of ice in a large bowl and fill with water

6. When the timer goes off, immediately remove eggs from the water with a slotted spoon and transfer them to the ice bath. Let them sit for several minutes in the water

7. Peel and eat immediately or cool completely in the refrigerator

8. Store cooked eggs in a sealed container in the refrigerator for up to 5 days

Tips

1. For easier peeling, add a tablespoon of salt or a couple teaspoons of vinegar to the boiling water

2. Peel by first tapping the blunt end of the egg on the counter

3. Peel under cold running water for best results

4. Use a spoon to gently lift the peel from the egg

5. Older eggs are easier to peel than very fresh ones