How to make Hard Boiled Eggs

Place eggs in a medium pot large enough for all the eggs in one layer, then fill the pot with cold tap water, covering the eggs by 1 inch of water. Add in salt and cover with lid and bring to a full boil on high heat. Once its boiling, turn off the heat, let the eggs continue to simmer and cook in the hot water for 12 minutes (10 minutes for medium eggs, 8 minutes for soft boiled eggs).

Then drain the eggs, rinse once and fill the pot with cold water. Allow the eggs to cool down for 15 minutes or cool the eggs in ice water for immediate peeling.

Once the eggs have cooled down, drain and gently tap each egg on bench top until the shell is finely cracked all over and start peeling the egg under cold running water for easier peeling.

If you like to store the eggs for later, keep them in an airtight container and refrigerate. Good for up to 3 to 5 days in the refrigerator.

Cut the eggs into halves with a wet, sharp, thin and smooth edged knife (no jagged edge). Clean and wet the knife after each cut to avoid sticking.

Alternate way of cutting the eggs is with dental floss. Use a string of flavourless dental floss, tug firmly between your fingers to form a straight line, then push down on the eggs to cut through. Clean the dental floss after each cut to avoid sticking.