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Place eggs in medium saucepan, cover with 1 inch of water, and bring to a boil over high heat.
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Remove pan from heat, cover, and let sit for 10 minutes.
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Meanwhile, fill medium bowl with 1 quart water and 1 tray ice cubes (or equivalent).
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Transfer eggs to ice bath with slotted spoon and let sit 5 minutes.
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Tap each egg all over against countertop to crack shell, then roll egg gently back and forth several times.
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Begin peeling from air-pocket (wider) end.
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The shell should come off in spiral strips attached to thin membrane.
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Hard-boiled eggs can be refrigerated for several days.
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You can double or triple this recipe as long as you use a pot large enough to hold the eggs in a single layer, covered by an inch of water.