How do I hard boil an egg and peel it without it breaking up or the white sticking to the shell?
Use older eggs, the closer to expiration date the better. Put them in a pan just big enough to hold them in a single layer cover them with cold water and bring them to a rolling boil. Cook for one minute, then remove them from the heat. Let sit for like 20 minutes (until you can put your hand in the water and not be too warm.) Peel immedietly then, the longer they sit after that the harder they get. This is how we do it in the deli I work in when making deviled egg trays and they always turn out perfectly!