Hard-Boiled Egg

It seems like everywhere you look on the Web, people make hard-boiled eggs out to be an amazingly difficult food to prepare. What's up with that? I even read a method that suggests sacrificing one of the eggs to test for done-ness. Here's the method I use that's both quick and efficient.



Pick 3-12 eggs to fit in the bottom of your saucepan. Pour cold water over the eggs, covering by 1/2" to 1". Bring the water to a rolling boil and immediately remove the pan from heat. Set a timer for 13 minutes (large eggs). At 13 minutes, pour out the hot water while running the coldest water from the faucet into the pan to replace the hot water.



If your faucet does not provide cold (cold!) water, you might need to prepare a large bowl with water and ice, to cool the eggs rapidly. This helps to avoid any greening of the yolks.



This should provide many, many tasty hard-boiled eggs for your enjoyment.