Start with 12 large, cold eggs (right from the fridge). Put enough water to cover the eggs by 1 inch in the pan.  Make sure the pan is big enough to hold all 12 eggs in a single layer. Bring water to a boil then add your eggs (I tried adding them to the water by hand but after burning my fingers, I suggest you use tongs).

Reduce heat to medium-low, cover and cook for 13 minutes. A few minutes before the eggs are done cooking, put 3-4 cups of ice into a medium to large bowl that has a tight-fitting lid (this is important for the 30 second peel).  Add about the same amount of cold water. Plunge each egg into the ice bath and let them cool for about 15 minutes.

Drain most of the water. Make sure the lid is tight then holding the lid down, shake the container up and down for about 10-20 shakes. Voila! Eggs are peeled. Store them in the fridge until ready to eat.

Note: If you don’t want to peel the eggs immediately, cool the eggs in the ice bath but skip the shaking of the container. Remove the cooled egg and store in fridge. It will still be incredibly easy to peel them later.

Nutrition Note:  Eggs are a beautiful bundle of protein (7 grams), vitamins A, D, B12 and B6 and eye protective lutein.  At only 80 calories, they make a perfect on-the-go snack. For a quick breakfast, toast whole grain bread, smear with guacamole, top with sliced tomato and hard boiled eggs and a dash of hot sauce.  Research has found that eggs can be part of a heart healthy diet.

From Cook’s Illustrated

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