Tip: The Perfect Hardboiled Egg

I love making hard boiled eggs - they are super easy, can be pre-made and kept in the fridge for quick snacks, and can be used in many different meals.  Some of my favorite ways to use them are sliced on an english muffin with a slice of cheese & added to a salad.  When I started cooking them, I was afraid of them being under or over cooked (especially under - the gooey orange stuff is not so hot in my opinion).  No one wants orange goo or a grayish-greenish edge to their egg yolks.  Well, luckily, I have never had either of these happen by following these simple steps to boiling eggs:

1.  Place any amount of eggs (no more than will fit comfortably in a single layer - I normally do 1-6) in a saucepan.  Cover with cold water to about 1" above the eggs.
2.  Add a pinch of salt to the water and bring to a boil over high heat.  When water comes to a roiling boil, reduce heat to medium and continue to boil for about 13 minutes.
3.  Turn off heat but allow the eggs to sit in the hot water for an additional 2 minutes.
4.  Rinse under cold water and place in an ice bath.
5.  Peel when they have reached room temperature for best results.


**** Update:
I have a different method now that works just as well:

1.  Place any amount of eggs (no more than will fit comfortably in a single layer - I normally do 1-6) in a saucepan.  Cover with cold water to about 1" above the eggs.
2.  Add a pinch of salt to the water and bring to a boil over med-high heat.
3.  When water comes to a rolling boil, turn off the heat and cover.  Allow to sit for 11 minutes.
4.  Rinse under cold water and place in an ice bath.
5.  Peel when they have reached room temperature for best results.