Perfect Hard Boiled Eggs

It should be easy to successfully hard cook eggs, but so many of us find it difficult. Sometimes the yolks are overcooked and chalky, noted by the sulfurous green tinge on the outside.  Other times the yolk is undercooked and oozes.  On a good day, we can peel the shell without gouging and maiming the cooked white.  Here is a fail-safe method to perfect hard boiled eggs, just in time for Easter.

Perfect Hard Boiled Eggs

Place eggs in the bottom of a saucepan.  Cover eggs with one inch of cold water. Place saucepan on burner set to high, uncovered.  Bring to a boil, being careful to watch so the eggs don't jostle and crack.  Immediately remove from heat, cover pan with lid and allow to sit for 10-12 minutes.  I cook mine for 12 minutes because I prefer my yolks fully cooked through.  If you cook them for 10 minutes, the yolks will be more orange-y and softer.

After the time is up, immediately plunge the drained eggs into an ice water bath and allow to chill for 5-10 minutes.

After chilling in the ice water, either crack and peel or refrigerate.

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