There is a very simple and foolproof method for getting a perfectly hard-boiled egg. The following technique will ensure you don’t end up with that bluish-grey layer of sulfur that indicates a dry and overcooked yolk.
First off, you’ll want to use older eggs (7-10 days or more) since fresh eggs tend to hang on to their shells with a vengeance. If you are using fresh eggs, a half teaspoon of baking soda added to the boiling water will make them easier to peel later, though it may slightly affect the taste.
Place your eggs in a small pot and add enough cold water to cover about an inch or so over the eggs. Bring the water to a full boil. After the water starts rapidly boiling, take the pot off of the heat and cover with a lid. Let sit for 10 minutes. After ten minutes are up, place the eggs in an ice water bath to cool for at least five minutes.
Pretty boring, huh? Here’s the cool part.
Take one of your eggs and lightly crack each end. Peel away a small hole on the narrow end and a larger hole on the wider end.
You can lightly roll and crack the shell at this point on a countertop, but I usually don’t. This especially helps later if you used fresh eggs.
Wrap the thumb and forefinger of your right hand (or left for you southpaws out there) around the smaller hole on the narrow side of the egg. Make sure you have a fairly good grip on the rest of the shell with your other three fingers.
Cup your other hand around the wider end of the egg where you made the larger hole in preparation for your poultry projectile.
Place your lips against your thumb and forefinger, forming a tight seal between your mouth, fingers and eggshell. (Did I mention you probably don’t want to do this if you have something contagious?) Now blow with strong, rapid bursts. If done right, the egg will come flying out into your hand. Rinse the egg in water.
When you have a ton of eggs to do for a large crowd, this little trick is a life-saver. It takes a little practice, but eventually you’ll be shelling like a pro. It does look pretty stupid when your standing in a kitchen blowing into an egg to the point of almost passing out because a fresh egg doesn’t want to let go of its shell. Once you get the method down, though, you’ll be doing in two seconds what normally takes a minute or so.