Ingredients Jump to Instructions ↓

  1. 1 Dozen Egg s

  2. For the best peeling results you need to use egg s that are a week or two old.

  3. (

Instructions Jump to Ingredients ↑

  1. (1) Place eggs in a single layer in a saucepan and cover with cold water. Use enough water so that there is about an inch covering the tops of the eggs.

  2. (2) Cover the pan and bring to a boil over high heat.

  3. (3) Lower heat, and slow boil for 6 minutes.

  4. (4) Remove from heat and let eggs stand in the hot water for another 10 minutes.

  5. (5) Drain, then run cold water until completely cooled (at least two minutes).

  6. (6) Remove shells: gently tap the eggs all over on a hard surface, roll the eggs between your hands, then peel away the shells.


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