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The perfect “hard cooked egg”. Cover your eggs with cold tap water and bring to boil over med-high heat. As soon as you have a rolling boil, move the pan from the heat source, cover and let sit for 15 minutes, up to 18 minutes for more than 10 eggs. The eggs will gently cook in the hot water as opposed to being boiled. Pour off the hot water and replace with cold tap water. Peel as soon as the eggs are cool enough to handle. You will have a perfectly cooked white that is not leathery, and a beautiful yellow center without the ugly green ring. Perfect for any egg dish, especially deviled eggs where the presentation is so important.
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