Perfect Hard Boiled Eggs

First off, use older eggs for hard boiling. Trying to remove the shells from fresh eggs is really tough.

Bring eggs to room temperature, 30 minutes before heating. Place in a deep saucepan, in a single layer. Add enough water to cover the tops by 1-inch. Set the pan over the heat and bring it just to the point of boiling. Immediately remove from the heat and cover with a lid. Set the timer for 14 - 15 minutes, depending on the size of eggs being used. Pour off the water and immediately plunge the eggs into ice water for 4 minutes.

When removing the shells, crack the shell at the large end of egg. There is an air pocket there that will help when removing the shells. Be sure you get under that membrane when removing the shell.