This is a so-so way for the perfect boiled egg(s). First KEY ingredient that is missing- SALT! Adding salt to the water for boiling will make the shells MUCH easier to peel after they cool (and it does NOT make the eggs salty at all, unless a shell cracks during the boil process). Another reviewer is right- never boil more than 12 eggs at a time (using a large pot). And it must be a ROLLING boil, NOT a full boil- they will not cook proper! Also, you MUST start with the eggs at room temp! Cold eggs do not boil well, or peel easy. Cold eggs is also what can cause discoloration (the green) to the yolk after hard boiling. Set the eggs out to reach room temp, add a bit of salt to the water, then follow directions from there... much better outcome! This is also kind of a lengthy process. Placing salt in the water w/ room temp. eggs, bring to a boil for 10 minutes (or as needed), letting the water cool, then rinsing the eggs in cold water before peeling usually works the best.
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This is a so-so way for the perfect boiled egg(s). First KEY ingredient that is missing- SALT!...