Step 1

Place your raw eggs in a medium saucepan and cover with at least 2 inches of cold water.

Step 2

Add 1 tablespoon of salt.

Step 3

Place the pan over high heat until it reaches a boil.

Step 4

Turn off heat, cover and let it sit for 13 minutes.

Step 5

After exactly 13 minutes, remove the eggs from the pan and place them in an ice-water bath and let them cool for five minutes.

Step 6

Carefully crack the eggs shells (making sure the majority of the shell is cracked).

Step 7

Gently begin removing the shells. The ice-water bath will “shock” the membrane in between the egg-white and the egg shell, loosening the shell and allowing you to peel it off in nearly one piece.

Step 8

As needed, you can dip the egg (as you are peeling it) in and out of the water to remove any slivers of shell.

Step 9

Serve immediately, use in a recipe or store in your refrigerator for three days.