Perfect eggs

the incredible edible...

the incredible edible...

this is another one of the posts that I was told to write (this time, by jbb). The perfect, easy peeling, hard or soft boiled egg. 

First, and this is the biggest trick for an easy to peel egg, use old eggs. And by old, I mean like a week old, not like months. If you get awesome freshly laid eggs from chickens you know or the farmers market or whatever, wait like two weeks.

The reason for this is that the little air space inside the egg will get bigger as the egg ages. The more air inbetween the egg and the shell, the easier it'll peel.

So take your old eggs, put in cold water in a pan, covered with like half an inch of water, cover and bring to a boil. As soon as the water boils, turn off the heat, cover the pot, and set the timer for 11 minutes for hard boiled eggs, 5 for soft boiled eggs. 

When the timer goes off, dunk the eggs in a bowl of ice water to stop the cooking. Voila, eggs!