Perfectly Hard-Boiled Eggs

This is a very simple, sure-fire way to make perfect hard-boiled eggs every time. Start by placing the eggs gently into a pan, covered by at least one inch of cold water.

Then bring the water to a boil. It's important to start with cold water, and then bring the water to a boil. If you cook your eggs too fast in hot water, you can end up with that unappetizing green ring around the yolks. And nobody wants that!

It's been said that "a watched pot never boils".  Well, simple chemistry would argue with that claim. It may seem like it takes forever; but as soon as that water reaches 100-degrees Fahrenheit it will boil.

Not yet. But we're getting closer... ... ...

Now that's what I'm talking about.  As soon as the water is boiling, remove your pan from the heat and cover.

Let them continue to cook in the hot water for 12 minutes.

Carefully remove them with a slotted spoon and put them into cold water. I actually rinsed out the pan and filled it with ice water and put these back into it. But the important thing is to get the eggs cool to stop the cooking process.

Carefully crack the shells and peel them off. I read that eggs should be at least 5 days old before you hard-boil them. One of my 5 eggs was from a new carton. It could be a pure coincidence. But one of the eggs came apart when I was peeling off the shell.  But it worked out well because I could illustrate the perfect color and consistency of the whites and the yolk.

Hard-boiled eggs are great to keep in the refrigerator. They make a nice addition to a salad. Deviled eggs are always a hit. Egg salad sandwiches are also very popular.  And sometimes it's nice to just snack on a hard-boiled egg with a little celery salt.  So make up a few and pop them in a tupperware so they're ready to go when the urge strikes you.