Step 1

Grab six large, pastured eggs, and use a pin or thumbtack to poke a hole in the fat “bottom” end of each of the eggs. Make sure the needle goes just far enough to piece the shell. (Quick tip: It’s easiest to keep the eggs upright by leaving them in the carton while you poke ’em.)

Step 2

Gently place the eggs in a deep, medium saucepan and fill it with cold water. Make sure the eggs are in a single layer, and at least 1 inch below the surface of the water.

Step 3

For every 3 cups of water or so, add ½ teaspoon of baking soda. (The sodium bicarbonate’ll help the eggs separate from their shells, making them easier to peel.)

Step 4

Place the uncovered pot on the stove and crank the heat to high. Once the water comes to a roiling boil, set a kitchen timer for 1 minute.

Step 5

When the minute’s up, take the pot off the heat, cover it with a lid, and let the eggs sit in the hot water for 10 minutes. Set a timer – we want to be precise about this!

Step 6

While you’re waiting, fill a large bowl with ice and water.

Step 7

Then, once the timer goes off, remove the eggs from the pot and transfer them to the bowl of ice water. Completely submerge the eggs in the ice water for 5 minutes.

Step 8

Then, fish the eggs out of the icy water, gently rap them against a hard surface to crack the shells, and peel each egg starting from the bottom end (where you poked the pinhole). Don’t wait until the eggs are completely cool – they should still be warm to the touch. The shells should come right off, with no fuss or muss.