Trying to show my wonderful, hard headed wife I wasn't insane when I stirred my hard boiled eggs, I went to the net to find other insane people to agree with me, (I did) and realized nobody mentioned my dad's truck for easy peeling. Cornell's Home Economics Dept did lots of research into hard egg cookery in the sixties to wit:
-Start with the OLDEST eggs in the fridge.
-with your pointiest knife, or other sharp utensil, poke a hole in the shell on the big end. Don't go more than 1/4" deep
-put in saucepan, leaving room for one more egg.
-completely cover with cold water
-turn burner to high
-stirring every minute or so, bring to a nice boil
-reduce heat to low boil, set timer to 7 min.
-continue to boil, stirring ten seconds every minute
-when timer goes off, remove from heat, drain, add ten ice cubes and fill pan with cold water
-stir till cubes melt
Allow to come to about room temp before peeling
Unbelievably easy to peel, yolk beautifully yellow and creamy, yolk centered in the white.
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