Perfect Hard Boiled Eggs

I'm on a roll here, so please don't stop me!

Just reviewing things that I haven't posted, but should.

If you love eggs as much as I do, then you'll appreciate a perfectly boiled egg - which is not really boiled at all.

This may take you a few times to get it right, but trust me - it's worth it; perfectly hard-cooked eggs, without the rubbery white or the gray-coated yellow center!

Place eggs in a single layer in a sauce pan using an appropriate sized sauce pan - use the smallest pan you can for the amount of eggs you're cooking while still being able to keep them in a single layer.

Cover with cold water until about an inch over the eggs.

Place over medium heat, uncovered.

You want to bring them to a boil within about 10 minutes - this is where the practice comes in!
As the eggs warm up, it's good to increase the heat a bit, to medium high.

As soon as the eggs start to reach a rolling boil, shut off the heat, let stand & set your timer for 10 minutes.

Now, if it took longer than 10 minutes to get the water to a boil, deduct the extra time from the sitting time.

When 10 minutes have passed, run immediately under cold water for 3-5 minutes, to stop the cooking process. Let the eggs sit in the cold water until completely cool to the touch.

It's best to peel the eggs immediately, but I often don't have time for this and still find they are easy to peel.

Give this method a shot and I'll bet you'll find that great hard cooked eggs are easier than you think!