How To: Hard Boiled Eggs

Here we go, my very first 'How To." Now I don't consider myself an expert at anything culinary, I just know what I like and how I like to do things. So from time to time I'll share my methods for doing some of the basic things in the kitchen. I'm sure most of you have hard boiled eggs before and think they turn out fine, but the method I use gives you perfect eggs practically every time. Bright yellow yolks, shell is easy to remove with little to no cracks every time. I figure with Easter just over a month away this could come in hand for egg coloring. Here's how I do it:

Hard Boiled Eggs

4 eggs - refrigerated
saucepan with lid
water

1. Place 4 eggs in the saucepan. Pour cold water into the pot until the eggs are covered by at least 1/2" of water. It's important that the water is cold.
2. Place pot on a burner and turn it on to high. Let cook uncovered until water reaches a rolling boil. Then remove from heat, put lid on the pot and let sit for 12 minutes. UPDATE: If you want a softer center let sit covered for 8 minutes.
3. After 12 minutes have elapsed, bring the pot to the sink and let cold water run into the pot until the water is cooled and let eggs sit in the cool water for approx 10 minutes. (This last step is to cool them more quickly and not necessary if you don't want to use them right away.)

Look at those bright yellow yolks. I'm sure if I had used Eggland's Best eggs they'd be even brighter! I still swear by their farm fresh eggs and will for sure pick up some on my next trip back home.

You can do this with as many eggs as can fit in a single layer in your pot, although I've never done it with more than 6, but I'd imagine it would work with up to a dozen.