There are a few keys to perfect hard-boiled eggs, say Chowhounds. First, use eggs with a bit of age on them—very fresh eggs can be almost impossible to peel once cooked. To speed the process, leave them out of the refrigerator overnight. “Works like a charm every time!” says julesrules.
Hard-boiled eggs shouldn’t be boiled at all. For perfectly cooked eggs, place them in a saucepan, cover with cold water, and bring to a boil, says alwayscooking. When the water boils, remove the pan from the heat, cover it, and let stand 12 to 15 minutes, depending on desired hardness. She adds a tip for making deviled eggs: Lay the eggs on their sides for a bit before cooking; this will better center the yolks.
When the eggs are done, pour off the water and put them in a bowl of ice water to stop the cooking and cool them. When they’re cold, crack the shell all over by rolling each egg on the counter or agitating them in the pot (this method is very similar to CHOW’s video tip on peeling hard-boiled eggs). The shells will then slip off easily, says LTL.
Practice your skills by making CHOW’s Deviled Eggs with Tarragon.
Board Link: Boiled Egg Frustration–Peeling