put your eggs in the pan with cold water...just enough to cover them. (add two or three 1/4 teaspoon salt)
Put the pan on high until they JUST BEGIN to boil.
Pop the lid on and turn off the heat.
Come back in about 20 min or so ...when they are cool enough to handle.
I always shuck them in the pot water and set them on a paper plate to dry. It's just easier that way.
I've never had a problem.
If you crack one at the time you turn off the heat it will be gooey runny inside.
Boil them too long and it creates sulfur dioxide. Real funky smell.
Hint: two or three week old eggs are easyer to shell than fresh ones.
Put the pan on high until they JUST BEGIN to boil.
Pop the lid on and turn off the heat.
Come back in about 20 min or so ...when they are cool enough to handle.
I always shuck them in the pot water and set them on a paper plate to dry. It's just easier that way.
I've never had a problem.
If you crack one at the time you turn off the heat it will be gooey runny inside.
Boil them too long and it creates sulfur dioxide. Real funky smell.
Hint: two or three week old eggs are easyer to shell than fresh ones.