You would think that something as simple as boiling eggs wouldn't pose any culinary challenges. But the problem is, you don't know if they are really done until you crack one open. Well, here is a fool-proof procedure for cooking perfect hard-boiled eggs every time.
Fresh is better, isn't it?
First of all, it's important to know that fresh eggs don't peel easily. It seems a little counterintuitive, but here's the science behind it: Egg shells are porous and when allowed to sit for a few days, they absorb air that gets between the shell and the contents of the egg. This tiny air cushion allows the shell to come away from the solid matter of the boiled egg a little bit easier. So for best results, don't boil but eggs until they are a few days old.
Cooking the eggs
You can boil as many eggs at one time as will fit in a single layer in the pan you using. Start by putting the eggs in the pan. Then cover with about an inch of cold water. Turn the heat to medium and bring to a boil. Just as the water begins to boil, add about 1/2 teaspoon of salt and a teaspoon of vegetable oil, turn off the heat and cover the pan with a lid. The salt helps increase the temperature of the water and the oil makes the eggs easier to shell. Let the eggs sit covered for 12-14 minutes. Small eggs only need 12 minutes. It will take a minute or two longer for large eggs.
Drain the hot water off of eggs and cover with cold water. Tap each egg on all sides to crack the shell, then let them sit in the cold water for a few minutes before removing the shell. There you have it - perfect hard-boiled eggs every time.
Devil them, eat them as they are, or dice them up for egg salad. Eggs make a great high-protein snack.