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1
Fill a medium size pot with cold water approximately 2/3 full.
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2
Water level should be enough to almost cover the eggs
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3
Pour vegetable oil into water to make it easier to peel the eggs afterwards.
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4
(Adjust oil measurements according to number of eggs)
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5
Cover pot and turn stove on high
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6
Bring water to a boil.
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7
Lower temp to medium high and continue to boil eggs.
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8
(Cook eggs for a TOTAL of 9-10 minutes from beginning to end of this step.
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9
Turn off heat and place pot on a cool burner
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10
Let the pot sit with the cover on for 15 mins
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11
Meanwhile, fill a large bowl halfway with cold water
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12
Transfer eggs from pot to cold water.
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13
Add ice.
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14
After about a minute, move them into a new bowl filled halfway with new water and new ice.
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15
Leave them there for about 10-15 mins to cool off.
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16
If not completely cooled, repeat this step as needed.
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17
Chill in refrigerator for at least 1 hour before peeling
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18
Crack the egg all over with the dull side of a knife and peel off the outer shell.
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19
Repeat with every egg
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20
Leftovers last about a week in the fridge
