Perfectly cooked, easy to peel, Hard Boiled Eggs

How do you get perfectly cooked hard boiled eggs that are easy to peel?  It's simple, timing.

Perfectly Cooked, Easy to Peel, Hard Boiled Eggs

Ingredients

1 dozen eggs
Ice

Directions

While the eggs are still in the fridge, fill a large sauce pot about 2/3 full with water.  Put on high heat until the water comes to a full hard boil.

Carefully lower the cold eggs into the boiling water and bring the water back up to a boil.

Reduce the heat from very high to high and allow the eggs to boil for about 8 minutes.

Turn off the heat and allow the eggs to continue to cook in the hot water on the hot burner for about 3 more minutes.

Remove the eggs from the heat and use an ice bath to cool them and stop them from cooking further.  You can do this by either pouring the hot water out and rinsing the eggs in the sauce pot a couple times with cool tap water or by removing the eggs from the sauce pot and into a bowl with an ice bath already prepared.

Once the eggs have cooled, eat them or store them in the refrigerator.

Notes

The key to the eggs being easy to peel is how fast the temperature change occurs.  The faster the temperature change, the easier it will be to peel the egg shell.  No need to add anything to the water.

Cooking the eggs via large temperature difference causes the egg to cook unevenly (from the outside in).  The extra time of the eggs sitting in the hot water will allow the yolk to cook through without overcooking it.