Make sure you use a big pot for this, lots of water, bring it to a full rolling boil, then put the lid on the pot when you remove it from the heat. This way the heat is retained as long as possible. If you put a generous amount of salt in the cooking water (2-3 tablespoons), drain the water from the pot after cooking and shake the eggs around in the pan before putting them in cold water (which by the way you can just pour into the cooking pot, no need to dirty a bowl), the shells of even fresh eggs will come off easily. If you decide to cook fewer eggs in a smaller pot, you will probably need to extend the time that the eggs sit in the water by 5 or so minutes.
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Make sure you use a big pot for this, lots of water, bring it to a full rolling boil, then put...