*First of all,  if you don’t want your shells to be too hard to peel creating a pocked boiled egg–missing chunks of the whites that would not release from the shell–do not use super fresh eggs.  Let them sit in your fridge for a few days after purchase.  This will allow for the membrane on the underside of the shell to weaken a little, making peeling MUCH easier.

1- Fill a pot with water and place on the stove top. Set the temperature to high.  Carefully place the desired amount of eggs into the pot, making sure the water covers all of the eggs by at least an inch.

2-Bring the pot to a boil, but DO NOT continue to boil.  Once the water begins to boil remove pot from the heat and put the lid on.  Set your timer for 12- 15 minutes, depending on how you like your yolk.  I usually set my timer for 13 minutes.

3-When the 12- 15 minutes is done–carefully drain the hot water off and replace with cold water and ice cubes.  This will stop the cooking.  If the ice melts, add more.  The water should be icy cold.

4-After about 10-15 minutes, your eggs should be completely cooled.  You can now easily peel your eggs and serve immediately or place in a Ziploc bag for later.  I like to write the date on the bag.  They are good for 1 week in your refrigerator.