½tsphalf-teaspoon of baking soda for every quart (4 cups) of water (only if using fresh eggs)
Ice-water bath
Instructions
Add eggs to a large pot
Pour in the water in 1 quart (4 cups) increments until the water covers the eggs.
If using fresh eggs, remove the eggs and stir in the baking soda, and replace the eggs. If using old eggs, leave the eggs in the pot and omit the baking soda.
Bring the water to a boil over medium-high heat.
Off the heat and cover for 14 minutes.
Remove the eggs and shock in an ice-water bath.
Crack and peel.
Notes
*Test the freshness of the egg by dropping it in a glass of water, lined at the bottom with a wad of paper towel (to prevent cracking from the drop). If it automatically sinks, it’s fresh. If the wide end rises higher than the narrow end, the egg is older.