My friend Terri Lynn Coop has mastered the secret of perfect hard boiled eggs.
I don’t know her secret, but I’m happy to share mine.
Take this as advice from someone who sometimes boils dozens upon dozens at a time.
(That doesn’t make me an eggs-pert, but I’m pretty good.)
Bring the water to a boil. Add some vinegar and salt to it.
While you’re waiting for it to come to boil, pierce the large end of the egg with a pushpin or something.
Slip the eggs into the boiling water.
Cook them your usual time.
When that’s over, pour off the hot water and add cold water to cover.
Pour THAT off and change it again. Or just put the pan in the sink and keep flowing cold water over it.
Start peeling those eggs when they’re just cool enough to handle. Smack the large end against something firm and start peeling there.
And remember – the freshest eggs are the hardest to peel.