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Before there was Martha Stewart, Rachel Ray, Ina Garten or even Julia Child, there was my Great-Grandma Bessie who knew how to do everything. From cooking to sewing, she had it all down and together. This is probably one of the simplest things she ever taught me and it’s never gone wrong. EVER.
Place eggs gently in a deep pan and cover with cold water. Add salt, turn on the burner to high, and cover with a lid. The salt I believe helps loosen the egg shell after the cooking process is complete. Wait for the water to boil. Don’t stare at the pan because as we all know if we watch a pan it will not boil. As soon as the water boils, turn the heat off. I know it sounds crazy, but really, turn it off. Set your timer for 19 minutes EXACTLY and walk away.
In the meantime, find a really large bowl and fill it with ice cubes and water. When the timer goes off, take the eggs out of the pan and place the eggs into the ice water, and leave them there for roughly 3 to 5 minutes.
Remove the eggs, let them cool, and voila! Perfect eggs every time.