1. Find a pot large enough to fit six eggs comfortably. Place a folded dish cloth in the bottom of the pot to protect the eggs from hitting the bottom while boiling. Fill the pot with cold water and place over high heat. Once the water starts to boil, use a slotted spoon to lower all six eggs at once into the water. Set a timer for 13 mins.
2. While eggs are boiling, prepare an ice bath for the eggs by filling a medium-sized bowl with ice water. As soon as the timer goes off, kill the heat and carefully remove the eggs from the boiling water with a slotted spoon and place them immediately into the ice water. Leave the hard-boiled eggs submerged in the ice water for five minutes.
3. Carefully peel the eggs by gently cracking the entire egg shell. Use the side of your thumb to gently push away the cracked shell is the best way we’ve found to keep the white part of the hard-boiled egg nice and smooth.

Note: The older the egg, the easier it will be to peel, so if your farm-fresh eggs are hard to peel, remember it’s not you. It’s them.