I had to laugh when I saw this post! My husband and I have shared many a conversation over this very subject! I have heard almost every one of the offered suggestions...the pressure cooker one is new to me and when i think about how large my cooker is and compare the number of eggs I would want boiled, i have to giggle!
I was surprised to read Doug's post about using fresh eggs. All my cooking life, I have been told that the older eggs peel so much better. And in my personal experience, this has often proven to be true. I just boiled three eggs the other evening to make deviled eggs for supper. I grabbed the oldest eggs in the fridge, filled my pan full of water, gently placed the eggs in the pan, sprinkled a bit of salt in the pan, covered the pan with the lid, turned the dial to 9 -the highest heating on my stove top, and then sat down at the computer, logged in the FTS forum, read several recipes, tuned in to the sounds of the kitchen and heard that the water was boiling. I got up, turned the dial off. Since it is an electric stove, it continues to cook for a while longer, so I left the pan on the burner, lid still on. Then after reading several more posts in the forum...and playing a computer game, I then put the pan in the sink, running cold water over the hot water until the hot water in the pan was all displaced by the cold. Then I began peeling. A friend had shared a peeling tip with me this past summer- crack the ends, then rub the egg between your palms then peel. Works like a charm. Three lovely boiled eggs appeared.
