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Ken's Perfect Hard Boiled Egg (And I Mean Perfect)
April 21, 2011

You do not need vinegar or salt. The secret to making hard boiled eggs that do not stick to the shell is to use older eggs! Ideally, eggs that are 10 days to 2 weeks old work best. For Easter, I always buy eggs ahead of time. I put the eggs in a pan, cover with COLD water 1" over the eggs; bring to a boil over medium/medium high heat. Once the water comes to a boil, cook for 1-2 minutes, then turn off the heat and cover the pot with a lid. Let sit for 10-15 minutes depending on egg size. Drain water and cool immediately with cold water (I drop the eggs in bowl of ice water). Let them sit for a couple minutes and remove.