Place the eggs in a single layer in a pan, cover with cold water, about one inch above the eggs. Place the pan over medium-high heat. Heat the water to just before a boil, (boiling the eggs will make them rubbery) cover and turn off the heat. Allow the eggs to sit in the hot water for 10-15 minutes. Drain, then fill the pan with ice cold water. Keep the eggs in the cold water until fully cooled before peeling, about 20 minutes. Using eggs that are a few days old, yields easier peeling. The fresher the egg the more difficult to it will be to peel. If you only have fresh eggs, keep them in the hot water (without direct heat) for twice the recommended time.
Other thoughts on eggs:
- Brown eggs are not healthier than white eggs. The shells reflect the color of the hen's feathers.
- Many recipes benefit from allowing eggs to come to room temperature before using them. Especially when baking. If the recipe calls for room temperature butter, this should be the same for the eggs. Allowing eggs to sit out for 20-30 minutes is safe.
- Store eggs in their carton on an inside shelf in your refrigerator, as opposed to the built-in slots in the door. They will stay fresher longer, as the continuous opening of the door will expose the eggs to a lower temperature.