Hard-boiling eggs is almost as easy as boiling water, if you know the right process: Cooking eggs too long or too vigorously can result in cracked shells, tough whites, and green-gray, sulfuric-smelling yolks. The gentle method shown in this video works every time.
Eggs, saucepan with lid, cold water, timer, bowl
Set eggs in a single layer in a saucepan. Water should cover eggs by one to two inches.
Bring the water to a full, rolling boil, and cover the saucepan. Turn off the stove, remove the pot from the burner, and let it stand, covered, for 12 minutes (set the timer).
Drain the pot, and transfer the eggs to a bowl of cold water, to stop the cooking process.
Tap each egg a few times to crack its shell, then roll it on a work surface to break the shell completely. Start peeling,
dunking the egg into the bowl of water as you go to wash away any bits of shell.
Get more hard-boiled egg recipes.