Perfect Hardboiled Eggs

I can cook very complicated dishes, but somehow the perfect hardboiled egg has always eluded me. I read through many, many posts on what to do and came up with a combination of all of them that worked perfectly.

I covered the bottom of my five-quart dutch oven with a single layer of eggs. Then I covered them with about an inch of cold water.

• {My previous mistake: I used too small of a pot and they were stacked on top of each other, which can lead to some overcooking and some undercooking}

Place the eggs on the stove, and sprinkle generously with kosher salt. Then I added 2 teaspoons of baking soda. Bring to a boil then remove from heat. Cover and let sit, untouched for 19 minutes.

• {My previous mistake: I don't know if it was a mistake or more of an oversight. The salt helps with the boiling point, and the baking soda helps with easy peeling.}

Remove from pot and place in ice, cold water bath. Then put them in the fridge and cover for a few more hours.

I don't have pictures because I didn't think to take any, but when I peeled one before putting them in the fridge, the shell came off in basically two big pieces!

Hope this helps as you get ready for Easter egg dying, too.