Perfect Hard Boiled Eggs

   It may seem odd that I am talking about hard boiled eggs.  They are so simple, but so many people get them wrong.  I can't tell you how many eggs I have seen boiled to oblivion with tough whites and grainy yolks.  And the worst offense for a hard boiled egg:  that grey-green ring around the yolk.  Yeah, that is not supposed to be there.  There are a lot of how-to's for eggs out there and a lot of them contradict each other.  This is my technique and hasn't failed me since I figured it out.  The whites come out tender and the yolks are soft and creamy, never a ring to be seen.  At first, there seem to be a lot of steps, but I've really broken it down and each step is ridiculously easy.   (I'm setting you up for egg success.)

10 Stupidly Simple Steps to Perfect Hard Boiled Eggs

1. Let eggs sit at room temp for at least 5 minutes.
2. Place in a pot that is large enough for the eggs to be in a single layer and have some room to move.  (If you could add 2 or 3 more eggs to the pot you are good.)
3. Add enough luke warm or ambient temperature water to just cover the eggs.
4. Bring to a boil.  Boil for 7 minutes.
5. Remove pot from heat and let sit for another 7 minutes.
6. Place eggs in a bowl of cool water that has a few ice cubes.  Let sit for 8-10 minutes.
7. Dry eggs. Gently, but firmly tap eggs on a hard, flat surface until the middle part of the shell looks like a mosaic.
8. Start to flake shell off with your finger nail/finger tip. 
9. Then use the side of your thumb to flake the rest of the shell off.  (This helps to prevent taking out gouges of the white so you have a nice, smooth, whole egg.)
10. Enjoy!

*Tomorrow:  A really unique and delicious way to use your perfect hard boiled eggs!