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1
Use eggs nearing their expiration date.
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2
Remove desired number of eggs from the refrigerator and let them sit at room temperature for 15 minutes.
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3
Place eggs in a small sauce pan and add just enough water to completely cover eggs. (Note: the smaller the pan; the less room the eggs have to jump around and crack into each other).
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4
Bring the water to a rolling boil. Covering the pan will lead to a quicker boil and is recommended.
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5
Immediately reduce heat to simmer and remove the cover from the pan.
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6
Let the eggs sit in the simmering water for 12 minutes. (11 minutes for medium eggs; 13 minutes extra-large eggs).
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7
Carefully remove the pan from the stove top and place beneath the kitchen faucet. Run cool water into the pan for a minute until the water is cool to the touch. Give each egg a little whack to the side of the pan, so each egg has one or two cracks. Some will tell you that this lets pent-up sulphur escape. More practically, this allows a little steam to build between the cooked egg and its shell to make peeling easier. Let the eggs sit in the cool water for 2 to 5 minutes.
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8
To peel the Mr Breakfast way: Place hard-boiled egg on a hard surface such as a cutting board. Roll the egg back and forth - applying a very slight amount of pressure. Remove the cracked shell beneath a faucet of cool running water.
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9
If peeling multiple eggs, place peeled eggs in a bowl of cold water while you work the others. Refrigerating peeled eggs is not recommended. Hard-boiled eggs - still in their shell - can be stored in a refrigerator for 5 days.
