Recipe Tips Found Here
Eggs
Water
salt/vinegar (optional)
Place eggs in a saucepan and cover with cold water, so that the eggs are covered by at least an inch or two of water.
Adding a teaspoon of vinegar to the water may help keep egg whites from running out if an egg does crack while cooking. Also some people find adding 1/2 teaspoon of salt to the water helps prevent cracking as well as making the eggs easier to peel.
Bring water to a rolling boil; immediately turn off heat.
Don’t let the eggs continue to boil. Sulfur compounds in the yolk turn an ugly shade of green when eggs are exposed to high heat.
Keep the pan on the hot burner. Cover the pan; let eggs stand in the hot water for 11-12
Drain eggs and cool in ice water. To peel crack the eggs slighting all over and run under cool water while peeling. Refrigerate hard-boiled eggs for up to one week.
