Easy-Peel Hard-Boiled Eggs

Measure cold water using the Chefman measuring cup to the Hard line, then pour it directly onto the metal heating plate.

Remove the plastic cap from the bottom of the measuring cup to expose the pin. Gently press the wide end of each egg onto the pin until it punctures the shell.

Place the eggs into the cooker rack with the narrow, pointy end facing down and the poked hole facing up.

Secure the lid, press the power button, and let the egg cooker run until the buzzer sounds.

Immediately transfer the eggs into a bowl of cold running tap water for 3 to 5 minutes, until the shells feel cool.

Tap the wide end of each egg on a hard surface to crack it, then peel immediately under a gentle stream of running tap water.

Fill a saucepan with enough water to submerge the eggs by 1 inch, then bring it to a rolling boil over high heat.

While the water heats, use a clean push-pin to gently prick a tiny hole into the wide end of each egg.

Lower the heat slightly to a gentle boil. Use a slotted spoon to carefully lower the poked eggs into the water one by one, then cook for 11 to 12 minutes for a firm hard-boiled yolk.

Immediately transfer the hot eggs into a bowl filled with cold tap water or ice water for 3 to 5 minutes to stop the cooking.

Tap each egg gently on the counter to crack the shell all over, then peel immediately under running tap water, starting from the poked wide end.