I've found that this process consistently produces the creamiest, best-tasting hard-cooked eggs. Gone are the days of overcooked, dry, green-tinged yolks. Plus—It's easier than many old processes!
1. Place your eggs—straight from the refrigerator—into a saucepan. Add just enough cold water to cover the eggs by 2 inches. Bring to a boil.
2. Remove from the heat, cover the pan with a tight-fitting lid, and let sit for 11–12 minutes. Drain.
NOTE: Increase the sitting time when cooking a large number of eggs.
4. Look at this creamy beauty. Perfect for Deviled Eggs, salads, savory dishes, and eating with a little salt and pepper.