PERFECT HARD-COOKED EGGS, EVERY TIME

There are many different methods for hard-cooking eggs. After trying many, this is the one that works best for me and I have stuck to it for years. The eggs never overcook, seldom crack and are easy to peel. It is best to use eggs that are not too fresh for hard-cooking. However, use by the expiration date. And, keep in mind that the timing is for large eggs. Medium take about 1 minute less, extra large 1 minute more. After the eggs have cooled, mark the date on each with a non-toxic marker and store in an empty egg carton in your refrigerator.

Place eggs in pan large enough to cover with cold water. Bring to a rolling boil over high heat. Cover and remove from burner. Let set for 15 minutes. Remove from stove, rinse in cold water to cool slightly. Remove from pan and cool thoroughly before peeling or placing in refrigerator.