Use eggs that are at least a week old as they are much easier to peel.
Put your eggs in a pan and add enough cold water to cover by at least 1/4 inch. Always use cold water to lessen cracking and add about 1/4 -1/2 tsp of salt to the water. This keeps the whites in the shell if one does crack.
For extra large or jumbo size egss cook 10 minutes from the time it starts to boil.
If you don’t overcook them and immediately put the boiled eggs into cold water as soon as they are done cooking this will eliminate the green ring around the yolk.
To make peeling easier I crack them all over then roll them between my hands or on the counter. This helps loosen the shell.
Wait until they’re cold to cut them as they’ll be easier to handle.
Use eggs that are at least a week old as they are much easier to peel.
Put your eggs in a pan and add enough cold water to cover by at least 1/4 inch. Always use cold water to lessen cracking and add about 1/4 -1/2 tsp of salt to the water. This keeps the whites in the shell if one does crack.
For extra large or jumbo size egss cook 10 minutes from the time it starts to boil.
If you don’t overcook them and immediately put the boiled eggs into cold water as soon as they are done cooking this will eliminate the green ring around the yolk.
To make peeling easier I crack them all over then roll them between my hands or on the counter. This helps loosen the shell.
Wait until they’re cold to cut them as they’ll be easier to handle.