Every recipe I ever seen has called for starting the eggs in cold water, bring to a boil, turn off heat and cover. Let the eggs sit for 10-12 minutes. That is how I have always made my hard-boiled eggs which always resulted in a difficult peeling process. I pretty sure I even watch Ina make them this way.
In desperation, I reached out to my Facebook community and I got a lot of varied answers. Add baking soda to the water, put a pin whole in the egg before cooking, don't use fresh eggs, make sure you get them cold quickly in an ice bath.
Finally, finally, finally...with the guidance of my Auntie Mar and the ever helpful Pioneer Woman, I succeeded in making an easy to peel hard-boiled eggs:
- Bring a pot of water to boil, making sure you have enough water to cover the eggs. When the water is boiling, using a slotted spoon to GENTLY place each egg in the water. Return the eggs to a gentle boil. Boil for 12-13 minutes
- Immediately, place each egg in a ice water bath. Let them cool in the water for 5 minutes. Remove the eggs from the water, dry them off and cracked the shells to peel.
And here's what I made with my eggs:
6 hard-boiled eggs, peeled and diced
1-2 stalks of celery, diced
1/4 cup sour cream
1/2 cup mayonnaise
1 tsp dry mustard
salt & pepper to taste
Add all the ingredients to a bowl and stir to combine. Spread liberally on two pieces of toasted wheat bread (buttered) with some crunchy lettuce and eat yourself happy. I know I just did.