- 12 large eggs, preferably at least 3 days old
- Cold water
Put the saucepan on the stove and turn the heat on medium-high. Bring to a boil and remove the pan from the heat. Cover tightly with a lid.
Allow the eggs to stand for 12 minutes for large eggs (or 9 minutes for medium eggs or 15 minutes for extra large eggs).
Once done, strain the eggs. Either put the eggs in an ice bath until they are chilled, or fill up the empty saucepan with ice cold water and keep emptying and refilling until eggs are cold.
Store in the refrigerator for up to five days.
Tip: The easiest way I have found to peel an egg is to gently tap the bottom of the egg (the wider end where the air bubble usually is) against the counter. Then, under running cold water, start to peel the egg where you cracked it. It should easily come off!
Source: SK Original