Hard Boiled Eggs

Hi, everyone.  I hope you had a nice weekend.  Boy, the weather sure left its footprints in lots of places, especially in the south.  Our prayers are with the families that were affected by these sneaky storms. 
How many different ways have you heard to make hard-boiled eggs?  A plenty, I am sure.  But, I was jumping around on Pinterest this weekend and momonamission.me  had listed  her special trick for hard-boiled eggs.  Have you seen it?

Here is the world’s easiest way to make boiled eggs:

1. Fill a pot with water and set the temp to high. Add desired amount of eggs making sure the water covers the entire egg. Bring it to a boil. DON”T CONTINUE TO BOIL. Once it begins, remove it from the heat and put a lid on it. Set your timer for 15 minutes.
2. Ding! Pour the hot water off and immediately fill your pot with cold water. Add as much ice as you can to this water. If it melts in a few minutes, add more. The water should be icy cold when you put your hand in it. If not, continue adding ice.
3. After about 10-15 minutes (no set time), pour NEARLY all of the water off reserving about an inch.
4. Put the lid on and now it’s time to play bumper cars. You heard me, shake those babies bumping them together back and forth. You’ll look ridiculous, but I promise it’s worth the goofy look so you’re not peeling each one under cold running water. Just continue to shake, shake, shake for about a minute and voila! When you remove the lid nearly all of your shell has fallen off the egg and they EASILY peel off without peeling the egg off.

There that’s my method of boiled eggs. I store them in a ziploc bag (dated-because they have a week long shelf-life) in the fridge and I’ve saved myself time, energy and money (because I didn’t buy the boiled eggs in a bag sold at the store). And my boys are happy all week long. I add them to my chef salad or eat them as a protein snack.
P.S. If you’re making deviled eggs, whip your yolk with your wire whisk in your mixer. And whisk a long time and add a tablespoon or two extra mayo and top it with a sliced olive with pimento. All your in-laws will think you’ve went to culinary school!
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Now doesn't that sound easy?  I hate when the whites stick to the shell when you are peeling, it doesn't make for a very pretty deviled egg.  lol.  Has anyone used this method before?  I would love to know if you, too, had good luck with this method.  I will be trying this out real soon.
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Today's Tidbit
    Good ideas often transform into great ones if you give them enough room to play.

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