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How to Make the Perfect Boiled Eggs
Ya, I know, everyone knows how to boil and egg.  Well I will bet, not like this.  I used to tease my sister in law that she couldn’t boil eggs, well, laugh on me.  Neither could I.  Ever had yolks that were green and bounced like little rubber balls?  I have.  Have you ever had an egg, no matter what you did to it, it would not peel.  I have
Unless you are making egg salad and it doesn’t matter whether the eggs are all chopped up, it won’t matter when they don’t peel.  In years gone by I have resorted to cutting the eggs in half and scooping them out much like a Kiwi.  Where there is a will, there is a way, someone said.   Some ones Great Grandmother taught me this little trick someplace along the journey and I have never forgotten it.  
Place your clean eggs, these are less than a week old, in a pan, single layer, cover the eggs with very cold water to 2” above the eggs. 

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 Put your lid on, place on heat and turn up to high to get temperature up quickly.  When it starts to boil, turn down to a medium temperature and maintain a nice gentle rolling boil for 10 minutes.

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Notice what a lovely day we are having here in central Idaho today.  It is 45 outside this morning.  67 in my room.  Very comfortable.  

  At the end of the 10 minutes set the pan off onto a trivet or a cooling rack.  This lets the air circulate completely around the pan.

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  After 10 minutes start with the cold-water plunges.  It takes several minutes for the pan to cool and the eggs to start cooling.  Let them set in the cold water for about 5 minutes, changing water as necessary.

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  When the eggs are cool, I usually tap the pointy end first.

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  I think it helps release the air between the membrane and the egg itself.  Then I tap the other end.  I gently start squeezing and cracking the shell all around while dunking it in the cold water.  This helps the membrane to separate also. I start at the point to peel, sometimes the membrane will stick, gently peel it with the egg shell.

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  It’s magic!  Isn’t that the most beautiful yellow yolk you have seen in a while?  No green on the outside edges. 

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 There will always be one egg that is just unrelenting, and usually ends up being eaten immediately.  Can’t have any ugly eggs.  Lol  
 I have had really great results with this method, whether the eggs are a day old or a month old.
  Thank you, Julie, for sharing the secret with me.  
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