How to Hardboil Eggs

It is funny, but sometimes the easiest stuff isn't that easy.  I don't know about you, but I used to cook the heck out of my eggs, boiling them for 15 minutes or so and ending up with overcooked and usually cracked eggs.  It usually wasn't a big deal unless I was going to decorate the eggs, but when I found this recipe from Cook's Illustrated I felt like things finally made sense. 

TIP - Use your older eggs (not expired!). As an egg ages it pulls away from the shell, so the freshest eggs will stick to the shell and be the most difficult to peel.

How to boil an egg:

1. Put 1 layer of eggs in a sauce pan (6)
2. Cover with water (1 inch above the eggs)*
3. Get to boiling (hard boil) over high heat
4. Turn off the flame, cover and let sit for 11 minutes

*Note - I just read online that if you add 2-3 lemon wedges to the water before boiling it will help make the shell easier to peel off.  I have never tested that, but just thought I would share!

Meanwhile fill a bowl with one tray of ice cubes and a quart of water.  Transfer eggs to ice bath with slotted spoon.  Let sit for at least 5 minutes.  Refrigerate or use.

IF you need the eggs immediately, before you put them in the bath, pour the hot water out of the pan and then shake the eggs in the pan, cracking the shells.  Put into ice bath and the water can now get underneath the shells making them easier to peel.