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PdfPrepare the Pot: Place cold eggs (straight from the fridge) into a saucepan in a single layer.
Cover with Water: Fill the pot with cold water, covering the eggs by about 1 inch.
Boil: Place the pot over high heat and bring it to a rolling boil.
Remove from Heat: As soon as the water boils, turn off the heat and cover the pot with a lid.
Timing: Set a timer for the desired doneness: 6 Minutes: Soft-boiled (liquid yolk, set white). 8 Minutes: 'Jammy' (custard-like yolk). 10 Minutes: Firm but tender (ideal for salads). 12-13 Minutes: Classic Hard-boiled (fully cooked, not dry).
Ice Bath: Immediately transfer the eggs to a bowl filled with ice water for at least 5 minutes to stop the cooking and make them easier to peel.
Easier Peeling: Older eggs are easier to peel than fresh ones.
Prevent Cracking: Start with cold water rather than dropping eggs into boiling water to avoid cracking.
Remove Green Ring: If your yolks are green, they are overcooked; avoid letting them sit for more than 15 minutes.
Peeling: Peel the eggs under running water or in a bowl of water to help the shells slide off easier.
Put the egg in a jar with ¾ water in it. Put a lid on the jar and shake it. Hopefully the shell comes off. Saw it online need to verify.