Start with eggs. For ease of peeling, your eggs should be at least 4-5 days old. The fresher they are, the harder they are to peel when done. Quantity is up to you!
Place them in a single layer in a pot with a tsp of salt & cover them with about two inches of water. The salt works like alcohol on college girls - encourages them to let go of their covering.
Turn heat to high & watch for a rolling boil. Or a rocking one. Either way.
For electric stoves: turn off heat immediately & cover, leaving pot on the hot burner. The residual heat will keep them going. For gas, boil one minute before covering & turning off the heat.
Leave them sitting in the hot water, covered, for 20 mins. Strain off the hot water & refill with cold water & ice. The eggs will be like, "OMG thank you, this hot tub is too hot!"
After another 20 minutes or so, touch an egg to test it's coolness. If it still feels warm, repeat ice water bath. If they're cool, you'll see their sunglasses & laid back attitudes. Crack & peel.
See? Eggy perfection! Yolks cooked through, easy shell removal. And you're one step closer to that healthy life you're chasing! Store covered in fridge to contain smell. Eat within a week. Enjoy!
- Good Dose Of Pay Attention