Boiled Eggs Without the Green Ring: I make my hard-boiled eggs this way, and they always turn out perfect. It is best to use week-old or older eggs for boiling/deviled eggs. Use a flat bottom skillet with straight sides and a lid (like the shape of this one here).
INSTRUCTIONS:
1 ) Arrange the (room temp or straight from the fridge) eggs in a single layer on the bottom of the dry pan. Add just enough cold water to cover the eggs by an eighth to a quarter of an inch.
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2 ) Add two small pinches of baking powder (OR one pinch of baking soda) and a pinch or two of salt to the water. Put the pan with cold eggs, baking powder, and cold water, with the lid on, on the stove on medium heat.
3 ) AS SOON AS it boils, set a timer for 60 seconds. Let it boil for 60 seconds, without removing the lid, then cut the heat off completely and leave the pan to sit with the lid on for exactly 10 minutes.
4 ) Rinse the eggs a few times under cold water and then let them sit in a big mixing bowl with equal amounts of eggs and ice cubes and run a little cold water over them. Peel them when they’re cold and you’re good to go.
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