Cobb salad


How to make perfect hard-boiled eggs that are easy to peel

Making hard-boiled eggs is one of those skills you think you’ve mastered — Eggs. Water. Boil. Done… right? Not so fast. If you struggle to remove the shell or bite into a slightly sulfuric, green-tinted yolk, your eggs are less than perfect. It’s nothing personal: these problems arise when the proper level of doneness hasn’t been reached. Improve your process with these four steps for perfect hard-boiled eggs. Step 1: choose older eggs  The age of an egg does make a difference. The outer membrane of a freshly laid egg will cling to the shell more than older eggs, making the peeling process for difficult. Most likely, the eggs you’re getting at the supermarket are old enough that aging them in your fridge isn’t necessary, but check the expiration date. You don’t want expired eggs, but a week or two out are primed boiling candidates. STEP 2: Cooking the eggs Place eggs…