Hard-Cooked (Hard-Boiled) Eggs
I have been making HB Eggs this way since 1992 "when I got the betty crocker cookbook" and they turn out every time. The key is cold water to start with, then high heat to get it to a "hard" boil as fast as you can. Once boiling I cover and shut heat off and time for 18 minutes. Cool under cold running water or ice water to stop the cooking and peel while still a little warm inside. Best way to make HB Eggs and very easy.