Hard-Boiled Eggs

Once upon a time, when I worked at a local establishment during high school, I had to teach a fellow worker how to use a mop.  Seriously.  The 17-year-old had never used one.  Likewise, some people don't know how to hard-boil an egg.  :)  So here you go...  I like to use eggs from my chickens, but if I need a lot of boiled eggs I usually buy them from the grocery store.  I always keep them in the fridge for awhile - the older the egg, the better it peels.  Also, allow the eggs to sit out on the counter awhile before boiling to avoid the risk of them cracking while boiling.  Oh, and this "recipe" makes perfect yolks, too, I might add!  No grey ring around the yolk!

Put eggs in a pot.  Don't overfill.  Eggs should be in a single layer, but not jammed in or they could break.  Add water to just cover eggs.

Place eggs on burner and turn on high.  Bring to a boil; boil rapidly for 3 minutes.

After 3 minutes, remove pot from burner and place lid on top.  Allow to sit in hot water for 5 minutes.

After 5 minutes, place eggs in sink.  Plug the drain and add cold water to cover.  Add ice to cool fast.

When completely cool, gently tap egg on the side of the sink.  Do this until it is cracked all over.  Gently peel back shell; run under steady stream of cool water to help pull the shell off.