This method (from the American Egg Board) should produce eggs that have fully-cooked yolks. Eggs prepared this way also often have less of a green tinge (associated with overcooking), fewer cracks and are easier to peel. 1. Place cold eggs in a single layer in a saucepan. 2. Add enough cold tap water to come at least one inch over the eggs. 3. Cover and quickly bring to a hard boil. 4. Turn off heat and keep eggs covered. 5. Let eggs stand, covered, in the hot water 15 minutes for large eggs (12 minutes for medium, 18 minutes for extra large). 6. Immediately run cold water over eggs or plunge them in ice water until cooled. 7. Refrigerate in a clean, dry container.

I bring a pot of water to a rolling boil then I put in room temp eggs. I let it come back to a boil then let it go for 5-7 more minutes longer. I remove the pot from the heat, drain it and let cold water run over the eggs until they are cooled or while I peel them.

Put them into cold water so that they do not crack, add salt to the water it helps to seal if a crack occurs, then i bring slowly to the boil and let them bubble for about ten minutes.Tip out the hot water run under the cold for a few minutes let them cool then empy pot and bounce the eggs about so they are cracked. You can then get the inner membrane off and the whole shell will come off in one. NB. I am not a great cook

Put eggs into a pot and cover them with cold water. Put over heat and bring to a boil. As soon as the water begins to boil, put a lid on the pot, and turn off the heat. Leave the pot covered (don't lift the lid!) for 15 minutes. Remove the eggs from the hot water and put them into cold/ice water to cool. Eat them right away, or put into the refrigerator for later. I use this method and get lovely, perfectly cooked, hard-boiled eggs every time.

This is how i do it: put eggs in a pot with water enough to cover them about 3 inches over high heat bring them to a boil,continue boiling, time them for 10 mins. ,remove from heat and put the pot under cold running water for about 10 mins if your going to peel them or dye them you want them to be completly cooled.

This is the way I make them. I'm glad there was already written instructions to cut and paste. Believe it or not, there is an art to cooking eggs in the shell. Find out how to cook them perfectly to your tastes without that gray-green tinge. Remember, hard-boiled eggs is a misnomer as they should not be boiled for any length of time. Difficulty: Easy Time Required: 25 minutes Here's How: 1. Place eggs in single layer in saucepan. 2. Cover with at least one inch of cold water over tops of shells. 3. Cover pot with lid and bring to a boil over medium heat. 4. As soon as the water comes to a full boil, remove from heat and let stand. 5. Large soft-cooked eggs: let stand in hot water 1 to 4 minutes, depending on your tastes. 6. Large hard-cooked eggs: let stand in hot water 15 to 17 minutes. 7. When cooked to desired level, drain off hot water. 8. Immediately cover with cold water and add a few ice cubes. 9. Soft-cooked eggs: let stand in cold water until cool enough to handle. Serve. 10. Hard-cooked eggs: let stand in cold water until completely cooled. Use as needed. Tips: 1. Never boil eggs. It makes them rubbery. 2. Use older eggs. Fresh ones won't peel properly. 3. To keep eggs from cracking while cooking, pierce large end with a needle, which will also make them easier to peel. What You Need: * eggs * saucepan http://tinyurl.com/2btr5a