To prevent cracking, remove eggs from fridge 30 minutes before cooking.

Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 inch. Bring eggs to a boil over high heat.

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.



Seeing green? If an egg cooks longer than necessary, a green ring forms around the yolk. This one is cooked perfectly.

Unpeeled, hard-cooked eggs will keep in the fridge for up to 1 week. If peeled, store covered in cool water in the fridge for 3 to 4 days.




Recipe: Hard-Cooked Eggs >

Video: How to Hard Boil an Egg >

How to Cook an Egg >