To hard boil an egg, place the eggs in a saucepan and cover with 1 to 2 inches of cold water. Bring to a boil, turn off heat, cover and let them sit for 12 minutes. Drain and cool the eggs with cold running water.Continue Reading
Arrange a single layer of eggs in the bottom of a saucepan, and cover them with 1 to 2 inches of cold water.
Turn the stove on high heat, and bring the water to a rolling boil.
When the water reaches a full, rolling boil, turn off the heat, and cover the pan.
Set a timer for 12 minutes, and leave the eggs in the covered saucepan. Do not remove the pan from the still-warm burner.
Drain the water, and place eggs in a colander. Run cold water over the eggs to stop them from cooking. The eggs are ready to eat immediately or store in the refrigerator for up to one week.