This post is one which would have benefited me greatly a few years ago. In the past, I struggled with hard-boiled eggs. Frequently, the yolks were covered in a greenish-grayish film, which looked so icky. It ruined the effect of deviled eggs or beautiful salads. I was so happy to finally learn how to make them correctly. Yay! Pretty eggs! Here’s the procedure.
Put desired number of eggs into a deep sauce pan.
Cover with cool water, making sure that the water level is at least an inch higher than the eggs.
Keeping them uncovered, turn heat to medium/high, and bring to a boil.
As soon as the water begins boiling, remove from heat, cover, and let sit for 10 minutes.
After 10 minutes, remove eggs from the hot water, and place in ice water until they’re completely cool.
That’s it. Remove from the water, and either peel or refrigerate for later.