Keep the eggs in the refrigerator for 7- 10 days before cooking to let the eggs take in air, and separate the membranes from the shell. This may not be necessary if they are from the food bank.
- Put the eggs in a pan that’s large enough to hold them in single layer.
- Add enough cold water to cover eggs plus an inch more.
- Put the pan on high heat.
- When it just starts to boil, take it off the heat.
- Cover the pan.
- Leave it alone for 12-15 minutes. (18 minutes if the eggs are extra-large.)
- Run cold water into the pan and add ice to cool it and stop the cooking.
- Leave the eggs and the water in the pot.
- Gently tap each egg on countertop until the cracks start.
- Roll it firmly but gently on the counter until the entire shell is finely cracked.
- Roll the egg gently between your hands under cold running water or in the pot to peel them.
Don’t shell the eggs if you’re not going to use them immediately they’ll last longer. I don’t recommend piercing the eggs prior to cooking.