Instructions

1. Place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs.


2. Cover. Quickly bring just to boiling. Turn off heat.


3. If necessary, remove pan from burner to prevent further boiling. Let eggs stand, covered, in the hot water about 15 minutes for Large eggs (12 minutes for Medium, 18 for Extra Large).


4. Immediately run cold water over eggs or place them in ice water until completely cooled.


5. To remove shell, crackle it by tapping gently all over.


6. Roll egg between hands to loosen shell


7. Peel, starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell.


8. To segment eggs evenly, various styles of egg slicers and wedgers are available. For chopped eggs, rotate a sliced egg 90° in the slicer and slice again. No slicer? A sharp pastry blender and a bowl work, too. When a wedger’s wires are drawn down only partway, an egg can be opened to hold a stuffing or resemble a flower.