Hard Boiled eggs

 Place eggs in a single layer in a saucepan; cover with cold water by an inch.
 Bring to a simmer/barely boiling over medium-high heat.
 Reduce heat to lowest setting, cover and cook at the barest simmer for 10 minutes.
 Pour off hot water and run cold water over the eggs or immerse in cold water until completely cooled.
Then refrigerate.


Best when eaten with lots of salt :)


An alternate way to cook a lot of eggs at once is in the oven:

Preheat the oven to 325 degrees.  Position the oven racks in the center of the oven.
Place the eggs in mini-muffin pans and bake for 30 minutes.
When the eggs are done, fill a large bowl with ice water and move the eggs into the bowl.

Another way to hardboil eggs: in the RICE COOKER

Put 3 soaking wet paper towels in the bottom, top with eggs, push the button down. Two minutes after it pops, remove the eggs.