Boiling eggs is an art. Have you ever noticed how a professional chef serves eggs in a salad where the yolk is firm but remains a soft texture and retains a rich egg flavor?
This is done is by placing them into a saucepan of water, bringing it to a boil then turning off the heat after they have boiled for 1 to 3 minutes. Leave them in the water for 10 to 12 minutes. This is a very slow method of hard boiling an egg but it retains a superior flavor and texture.
The best time to peel the eggs is right after cooking them. Place the eggs in cold water. You may even add ice to the water. Allow the eggs to sit in the cold water for about 3 minutes. Next, drain and peel them. The shells should come off easily leaving the egg in perfect condition to make deviled eggs, pickled eggs or just eat them with a little salt and pepper.