It seems that no matter how I hard-cook eggs, they are always difficult to peel. Any suggestions? —D.P., Denver, Colorado
Very fresh eggs can be difficult to peel. The American Egg Board recommends storing eggs in the refrigerator for a week to 10 days before cooking them. To hard-cook large eggs, place a single layer of eggs in a saucepan and add enough water to cover by 1 inch. Put a lid on the pan and bring to a boil. Remove from the heat and let stand for 15 minutes. Immediately rinse with cold water and cover with ice water until completely cool. This will prevent a dark ring from forming on the surface of the yolks. After cooking, crackle the shells all over before peeling by gently tapping on the kitchen counter. Eggshells will usually come off more easily and without tearing into the whites when they are in smaller pieces, rather than bigger ones.