Perfekte hart gekochte Eier (leicht zu schälen)

Zutaten

• 1 dozen (12) large eggs, preferably pasture-raised & organic

Zubereitung

1. 1

   Fill a large saucepan or pot with a few inches of water (enough to cover the eggs). Bring the pot to a rolling boil on the stovetop.

2. 2

   Meanwhile, prep the ice water bath by filling a large bowl with ice and a few inches of water. Set aside.

3. 3

   Grab the eggs straight from the fridge, once the water is boiling, place a few eggs on a spider strainer and *gently* lower the eggs into the boiling water. Repeat until all eggs are in the water.

4. 4

   Let the eggs boil for 13-14 minutes, I recommend setting a timer.

5. 5

   Use the spider strainer to remove the eggs from the boiling water and immediately submerge them in the ice water. Let the eggs sit for at least 10 minutes in the ice water bath.

6. 6

   To peel the eggs, gently tap the bottom (thicker end) on the counter. Begin *carefully* peeling the egg from that end as it tends to be easier to get under the sheer egg film- as needed, firmly tap while rotating the egg, continue to peel until the shell is removed.

7. 7

   Store hard-boiled eggs in an airtight container in the refrigerator for up to 1 week. To serve: enjoy as-is with a sprinkle of salt/pepper, make deviled eggs, use in salads/potato salad, etc. Enjoy!