The Easter holiday is just around the corner, and so a couple of people have asked me how to make the perfect hard-boiled egg.
Below is my recipe, which has evolved through the years. Legend has it that adding some salt to the water makes the eggs easier to peel, and might also help prevent cracking during cooking. I haven't been able to back up those claims with scientific evidence, but it seems to work pretty well.
1 teaspoon salt
Place your eggs in a heavy saucepan and add enough cold water to completely cover the eggs by an inch or two. Add the salt to the water.
Slowly bring the water and eggs to a boil over medium-high heat. When the water comes to a full, rolling boil, remove from the heat, cover, and let sit for 18 to 22 minutes, depending on the size of the eggs. (20 to 21 minutes is usually perfect for standard large eggs.)
Drain, and then rinse the eggs in cold water to stop the cooking process.
-- 6 servings