I read this tip somewhere on-line in a list of nifty kitchen tricks to know and feel it’s worth sharing.

Hard boiled eggs in my house usually come out one of two ways – underdone (which is really unfortunate when you’ve trying to cut them to use for a salad) or overdone with a green hue (which is really unappetizing when you’re trying to cut them to use for a salad). And then I found it: the trick to making the perfect hard boiled egg.

Let me preface this by saying that if you’re going to boil an egg, it needs to be an older egg. At least one week old is preferable, and if you have one that is two weeks old even better. If you’re in a bind and need to use a new egg, put some salt in the water and it should help make it easier to peel. If you have no idea what I’m talking about and disregard this helpful hint, you’ll quickly learn what I mean. :)

hard boiled eggs made easy

First, place the eggs in a pot and cover with water by 1 inch. Bring to a boil. Turn off the heat and cover the pot. Let sit for 10 minutes. Rinse with cold water and peel. Your eggs will be perfectly done in the center!