Hard-boiled eggs are the foundation to many great dishes, from Cobb salads to that great Southern picnic/holiday classic, deviled eggs. Of course, they're great on their own as a snack, sprinkled with some coarse salt or maybe a few drops of a good hot sauce. Hard-BOILED is a bit of a misnomer, since you don't actually want to boil the eggs - unless rubbery whites and a dusty green yolk is what you're after.
Creamy yellow yolk; not dry, greenish & mealy...
So many people don't know how to correctly boil eggs; do a simple online search and you'll find millions of results on how to perfectly cook a hard-boiled egg. This method is the one I have been using for years, and have always had great results.
First, only use older eggs (about a week old). Fresher eggs are much harder to peel, and, honestly, deserve to be poached or served over-easy as the centerpiece of a hearty breakfast.
These are about a week old.
Next, make sure the eggs are at room temperature (leave them out of the fridge for 30 minutes or so). Cold eggs are more likely to crack while cooking.
Place all of the eggs in a SINGLE layer in a pot or saucepan; do not stack the eggs. Add enough COLD water to cover the eggs by 1". Do NOT salt the water - this raises the boiling point of the water and results in rubbery egg whites.
Bring the water to a rapid boil over HIGH heat. Just as the water comes to a rapid boil, cover the pot and remove it from the heat. Set a timer for 17 minutes (this is for large eggs - I never buy jumbo or medium eggs, so I'm not sure of the cooking time for those sizes).
This guy suffered a blowout...
Note: If you prefer a soft-boiled egg, with a firm white and a runny yolk, set the timer for 4-5 minutes. For a medium-boiled egg, with a firm white and a slightly firm yolk, set the timer for 6-7 minutes.
Meanwhile, prepare a bowl of cold iced water. Once the 17 minutes have elapsed, carefully transfer the eggs into the iced water to immediately stop the cooking process. Let the eggs sit for 10 minutes, then drain.
To peel the eggs, gently tap the larger, "flat" end of the egg against the counter to crack the shell. From there, roll the egg around to crack the entire shell, then peel off the shell either under cold running water, or while the egg is submerged in cold water.
Only peel the eggs if you're planning to use them immediately. Hard-boiled eggs (unpeeled) will keep well in the refrigerator until needed.
A little salt, and this is a perfect midday snack for me.