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I use the exact same method with one little consolidation - I drain the eggs in the pan and then shake it vigorously to crack the shells before dropping the eggs into the ice bath. That way, they stop cooking and the shells loosen simultaneously!
Commented Jul 25, 2011 on Kitchen Hip Tip: The Perfect (Persnickety) Hard-Cooked Egg at Melissa Clark - Food Writer
Kitchen Hip Tip: The Perfect (Persnickety) Hard-Cooked Egg
Whenever I spend time with a chef, I learn something, and this week's lesson is from Andrew Feinberg of Franny's restastaurant. I've learned a lot from Andrew over the past few months, since we started working on the Franny's Brooklyn Cookbook together. He's taught me how to get brick oven-st...
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Jul 25, 2011
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