Recipe for Hard Boiled Eggs

Recpe for Hard Boiled Eggs
These eggs come out PERFECT every time no matter how many eggs you are cooking from 2 to 200 makes no difference. The technique is the same. The older the egg the easier they peel.
Note: As eggs age and get older their shells peel way easier than a young egg, and there is a scientific reason for that. After the egg shell’s protective coat wears off, the egg becomes more pourous. It releases some of its carbon dioxide, and absorbs more air. This makes the albumen more acidic so it does not stick to the inner membrane as well; which makes the shell peel a lot easier. I keep an eye on the age of my eggs and plan on hard boiling them when get old. Eggs have a shelf life of about 60 days from the time they are laid. The egg farmer has 30 days from the date they laid to getting them cartoned and to the market. The market can keep the eggs on the shelf for 30 days. So when they get older this is when to hard boil them!
. Yield: 8 Hard Boiled Eggs
8 ea Eggs
2 qts cold water
1 tbsp. Salt
1 lb Ice
In a 4 quart sauce pan, place the eggs, cover the eggs with 1” of cold water and add salt. Place on stove on high-heat. Once the egg water comes to a rapid boil set your timer for 10 minutes, reduce heat a little until water is at a rolling boil, and continue to boil for 10 minutes. While the eggs are cooking; place your ice in a bowl with 1 quart of cold water. When your timer goes off, remove eggs from boiling water and immediately place cooked eggs in the ice bath for 6-8 minutes. Once eggs are cool, crack the eggs on a flat surface and peel. Rinse each peeled egg and place eggs in a container. They are ready to eat.