I'll tell you this tip right off: Cold hard boiled eggs are easier to peel than hot ones. Now, you're probably tempted to read no further, but Cockle-doodle-dooo! (ok, bad joke.)

This method is a great one for making sure the eggs are cooked enough to make deviled eggs, with firm smooth white "cups."

1. Be sure and use eggs that aren't fresh from the Chicken.

Hard boiling farm fresh eggs will lead to eggs that are difficult to peel, though chances of getting that fresh of an egg from the grocery are probably nil.

2. Place one layer of eggs in a pan of cold water.

Bring the eggs to a boil. Some people say that adding a teaspoon to a tablespoon of vinegar to the water will help keep the egg whites from running out of any eggs that happen to crack while cooking. But, some people find that the vinegar affects the taste, so just don't use too much. Adding a half teaspoon of salt is also said to help prevent cracking and makes the eggs easier to peel. I use a dash of both.

As soon as the water starts to boil, remove the pan from the heat for a few seconds.

3. Reduce the heat to low, return the pan to the burner.

Let simmer for one minute. (Note: You can just remove them from the heat at this point, most pans retain enough heat to keep them simmering for another minute.)

4. After a minute, remove the pan from the heat, cover, and let sit for 12 - 15 minutes.

Note: If you are doing a large amount of eggs, after 10 minutes you can check for doneness by taking one egg, running it under cold water, and cutting it open. If it isn't done, cook the other eggs a minute or two longer.

The eggs should be done perfectly at 10 minutes, but sometimes, depending on the shape of the pan, the size of the eggs, the number of eggs compared to the amount of water, and how cooked you like them, it can take a few minutes more.

When you find the right time that works for you given your pan, the size of eggs you usually buy, the type of stove top you have, stick with it.

I also find that it is very hard to overcook eggs using this method. I can let the eggs sit, covered, for up to 15-20 minutes without the eggs getting overcooked.

5. Either remove the eggs with a slotted spoon and place them into a bowl of ice water (this is if you have a lot of eggs) OR strain out the water from the pan, fill the pan with cold water, repeating until the eggs cool down enough to handle.

Once cooled, strain the water from the eggs. Store the eggs in a covered container - as eggs can release odors - in the refrigerator. Once the eggs are cool or cold, begin to peel from the large end first. It should peel right off with little effort. Most of us go from boiling to peeling and end up with a smushed egg white.

They should be eaten within 5 days. Don't let 'em get stinky...its hard to forget that odor! Course, you could let them rot and then send them to Cheney, with a note that says "Last one out of the White House is a rotten egg!"

oops, my bad.

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