Preparing boiled eggs

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Selecting The Eggs

Farm-fresh eggs have strong membranes between the shell and the white, making it difficult to remove the shell without damaging the white. While older eggs make peeling easier, they will hinder your chances of perfectly centered yolks because the older an egg, the less likely its yolk is centered. Here's a work-around: Set the carton on its side in the refrigerator for 24 hours. The yolks will drift back to the center.

Bring salted water and eggs to a boil. Cover and remove the pan from the heat and allow the eggs to cook via residual heat for 15 minutes.

The Cooking

Bring salted water and eggs to ba boil. Cover and remove the pan from the heat and allow the eggs to cook via residual heat for 15 minites.

Cooling And Peeling

If not cooled correctly, yolks can develop an unsightly and slightly bitter gray color. To avoid this, plunge the just-cooked eggs into a bowl of ice water. The rapid temperature change also weakens the shell, making peeling easier.

Next, crack the shell by gently rolling and pressing the cooled eggs over the counter.

Start peeling at the larger end of the egg, which should have an air pocket under the shell. If the shell still sticks, hold it under cold running water while peeling.

Perfect Halves

Cutting the eggs is a delicate task. The goal is a smooth, clean cut that will not damage the white. This requires a sharp knife with a thin blade. A paring knife wiped clean and dunked in cold water before each cut works best. The yolk should come out easily once the egg is halved, but if not, use a small spoon to gently scoop it and a wet paper towel or running water to wipe out any crumbs.

Next, crack the shell by gently rolling and pressing the cooled eggs over the counter.

Start peeling at the larger end of the egg, which should have an air pocket under the shell. If the shell still sticks, hold it under cold running water while peeling.