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The definitive guide to hard-boiled egging


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I start cold, bring to a low boil and reduce heat...cook ten minutes.  Then, I ice bath it.  I have to cook slightly longer than you would expect, because of altitude at about 4300 ft.


I am going to try adding at boil stage and see if it makes a difference.  I think my eggs don;t peel well, because they are so tremendously fresh.  The egg membrane is tight as heck and doesn't like to budge.  Older eggs peel much easier.  Store eggs are old eggs.

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