Source  Simply Recipes

Recipe Added:  8/26/2013

Make sure eggs are several days old.

Put eggs in a single layer in a saucepan, covered by at least an inch or two of cold water. Starting with cold water and gently bringing the eggs to a boil will help keep them from cracking. Add 1 Tbsp of vinegar to help keep the egg whites from running out of any cracked eggs. Add 1 tsp salt to help prevent cracking and make the eggs easier to peel. Turn heat to high and bring the eggs to a boil. As soon as the water starts to boil, remove the pan from the heat for a few seconds.

Reduce heat to low, return pan to burner. Let simmer for one minute then remove pan from the heat. Cover and let sit for 12 minutes. If doing a large batch of eggs, check for doneness after 10 minutes with one egg, removing it with a slotted spoon, running it under cold water, and cutting it open. If it isn't done, cook the other eggs a minute or two longer. The eggs should be done perfectly at 10 minutes, but depending on the shape of the pan, the size and number of eggs compared to the amount of water, it can take a few minutes more.

Drain water from pan, fill with cold water and/or ice cubes until the eggs cool down. Remove from water when cool and store in a covered container (eggs can release odors) in the refrigerator. They should be eaten within 5 days.

1. http://www.simplyrecipes.com/recipes/how_to_make_perfect_hard_boiled_eggs/print/