Ok if you’re making hard boiled eggs for bbq this weekend, listen up because I have the secrets to a perfectly cooked and bright yellow egg yolk and easy to peel:
1) Use older eggs. I realize this requires some planning ahead but fresh eggs don’t work as well for hard boiling
2) cover them in at least 2-3 inches of *cold* water in the pot, add a tablespoon of salt, then move them to the burner and bring to a boil
3) once they’ve reached a full boil, turn off the heat, cover the pot, and let them sit ON the same burner for 14 minutes
4) pull them out of the hot water with a spider and directly into an ice bath for 5-10 minutes
5) now you can use whatever peeling method floats your boat. I’m partial to the crack and roll method but others prefer under running water. I’ve tried them all and they’re all a pain in the arse but this cooking method and using older eggs helps loosen the peels
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