First of all make sure your eggs are room temperature.
The secret is to steam them, not boil them. I have a steamer pot that works great with a mesh basket that I lower into the pot. But you might use a metal colander inside a large pot if you don’t have a steamer.
Place the eggs in the colander or steamer basket and lower to just above the water. The eggs should not touch the water, but make sure that there is enough water to keep the pot from boiling dry.
Cover the pot. Steam for 20 – 22 minutes, 21 minutes works best for me.
Run cold water over eggs to stop the cooking and you’ll be amazed at how easy they are to peel!
