Perfectly Hard Boiled Eggs

Place cold eggs in a pot and cover with cold water.

Turn on medium-high heat and bring to a boil.  (Not a simmer, a rolling boil)

Set a timer and let the eggs boil for exactly one minute.

Turn off the heat, remove the pot from the stovetop, cover, and sit, covered for 12 minutes.

After 12 minutes, drain the hot water,  fill the pot with cold water (doing this in the sink works well), and allow the water to overflow a bit if needed, so that the eggs are in cold water.

Let the eggs sit for a few minutes and then, one by one, knock on the counter on the “flatter” end of the egg (there is typically an air pocket on this end, which helps the separation process) until you can start to remove the shell. 

Repeat the knocking of the egg as you go up the sides to break the shell into smaller, easier-to-remove pieces.

Periodically dip the half-peeled egg in the cold water to help loosen the shell (the water can get in between the eggshell and membrane to help the removal process).

Continue with the other eggs until completed.  Can be kept in the refrigerator for up to 7 days.

I like making a batch of hard-boiled eggs that will last for several days for snacking and quick meals.