Preparing Hard-cooked Eggs
To prevent cracking, remove eggs from fridge 30 minutes before cooking. Place eggs in a single layer in a large saucepan
Immediately remove pan from heat and cover. The residual heat in the water cooks the eggs (15 minutes for extra-large eggs, 12 for large, 9 for medium).
Drain; shake the pan gently to crack the eggshells all over. Immediately submerge eggs in ice water; set aside to cool.
Peel eggs from the large, rounded end under cool running water.