Really fresh eggs tend to fail miserably when hard boiled in the typical manner. The white sticks to the shell and you have an egg that’s harder to peel and ends up missing half of its white by the time it’s peeled.
I’ve tried various timing and additive (e.g. baking soda) solutions, but none really worked. I really wanted to make deviled eggs for a recent party, though, so searched again and found this. It worked like a champ.
Better yet, it really couldn’t be easier – the key is shocking the eggs in an ice bath for ~15 minutes after cooking them.
Hard boiled fresh eggs:
- Puncture the thick end of the eggs with a pin
- Gently place in slightly boiling water for 15 minutes
- Remove to ice water for another 15 minutes