12 eggs
enough water to cover eggs

Bring water to a boil in a heavy saucepan. Gently lower eggs into the boiling water and reduce heat slightly. Cover and simmer eggs for 10-12 minutes. Drain and cool eggs under cold running water. Refrigerate immediately.

Note: Age of egg does not matter. I have used this method the same day I brought the eggs home.

Many would call the method backward. Try it before you knock it. I have never had a sulfur ring and every egg peels like a dream. The main risk is for a cracked shell which typically comes from a weakness in the egg, rough shipping or dropping the eggs in the boiling water. Even with a cracked shell, the egg is still edible.

Submitted by: Cindy Kraus