Perfect, East to Peel, Hard Boiled Egg Recipe

Happy Ressurrection Day!

What's cooking at your house for Easter dinner? For us, we always have lots of eggs, some for the kids to color and others for me to devil and or to eat plain!  For years I struggled to boil eggs properly. They were either gooey in the yolk or green around the edges. Ugh. Worse, pealing them was a nightmare. I ended up with ripped, pitiful egglet things. But finally, at long last, and after many, many unpalatable eggs, I stumbled upon the perfect, pealable recipe for hard boiled eggs.

Here ya go!

1. Put eggs in a saucepan and add water-just enough to cover them--this is important!  It doesn't matter how many eggs. However many you want. The recipe is the same.

2. Put the pan on the burner and turn the heat to high. Again it doesn't matter if your stove is not like my stove. It still works.

3. Set the timer for 10 minutes.

4. When the time goes off, turn off heat, cover the pan of eggs (still in the water), and set the timer for another 10 minutes.

5. When the timer goes off this time, drain the water and cover with cold water. Immediately--I mean, right this minute--start peeling the eggs. DO NOT WAIT.  Crack the egg all the way around the shell and then lightly roll it on the countertop. Then start at the fat end and peel. The shell will come off in big pieces without tearing up the goody part. I promise. I've done it dozens of times and it really, truly works!

6. Once all the eggs are peeled, you can store them in a covered container in the fridge for plain eating or you can devil some for dinner.

Just for fun, cut one in half and notice how perfectly cooked the yolk is. Is that beautiful or what?