Easy-Peel Hard-Boiled Eggs

Bring a large pot of water and the salt (optional) to a rolling boil.

When the water boils, add the eggs into the water one at a time, using a slotted spoon. As soon as you add the last egg, set the timer for 17 minutes and reduce heat a bit.

When the timer goes off, pour off most of the water or spoon the eggs out of the water into a large bowl of water with lots of ice in it. For this step, the water needs to be very cold. The eggs will cool quickly. So within 5 minutes you can remove them from the water to use right away, or put in the refrigerator.

Note:
– These instructions are specifically for a dozen eggs. If you are only cooking 3 to 6 eggs, only cook for 10-12 minutes.
– I live in Denver—the Mile High City. If you live at sea level, you may also want to reduce the cooking time slightly for a dozen eggs, say to 15 minutes.
– Your eggs are perfectly cooked through, no gray/green edge and they peel beautifully!