We start the eggs in a large pan of cold water, bring it to a rapid boil, turn off the heat and let the eggs sit in the hot water for 13 minutes. Pour off the hot water, run under cold water until cool, and then add ice to the water. I then roll the cool eggs all over on the counter and peel.
This works great on eggs from the store, but can be less effective for my son's farm fresh eggs.
Note to Self: I used to cook eggs in boiling water for 12 minutes. I was working in the basement and did not hear the timer. When the pan boils dry, the eggs explode. . . on the walls, ceiling, light fixtures, cabinet fronts, and range exhaust hood. We are still finding bits around.
