Eggscelent eggs: Perfect-Easy-to-Peel Hard Boiled Eggs

It's taken me over 2 years to finally perfect how to make eggscelent hard boiled eggs - that are also easy to peel! I've tried many methods, most that have had good results - perfectly yellow yolk with creamy whites - but always, always, always, they are still hard to peel. I started with fresh eggs; I used old eggs. My personal favorite: pasture-raised, but only because of the humane way the hen is raised:

What about peeling?

I've tried adding vinegar to the water. I tried plunging them into an ice bath immediately after cooking. Recently, I tried shaking the egg in a glass with a little water. Even though that, too, didn't work with my existing boiled eggs, that post lead me to what works. I've finally learned the secret to not only perfectly cooked hard-boiled eggs, but also easy to peel. The secret: a hot start.

Get that water boiling first! Then take the eggs out of the fridge. Since it could be tricky dropping eggs into boiling water, I've found the easiest way to make an egg that is also easy to peel starts with the cooking method, and while any method will work with the "hot start," the easiest is to steam the eggs. Bring the water to a boil, then place the eggs in the basket, and steam away for 11-15 minutes. The time will depend on the size of the egg and the doneness preferred. I prefer 15 minutes. Every site I've read recommends plunging the eggs into cold water immediately after cooking:

I am not sure how important that is. I pull off the steamer part, and run cold water over it, and get them into the fridge after one last important step: Eat one! Check out how easy the peel comes off!

Look how beautiful and creamy it is:

Since discovering this perfect method, I have started cooking them in smaller batches--because I love to eat them warm!

Enjoy!