1. HEAT 1/2- to 1-inch of water in a large saucepan to boiling over high heat. Carefully place steamer insert into pan over boiling water OR proceed to Step 2, if not using a steamer insert
2. Carefully ADD eggs using a large spoon or tongs. COVER Continue cooking 12 minutes for large eggs (13 minutes for extra large eggs).
3. DRAIN immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water
Cold or room temperature eggs: The timings are based on using eggs straight from the refrigerator.
To peel a hard-cooked egg: Gently tap large end of egg on countertop until shell is finely crackled. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
Storage time: In the shell, hard-cooked eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.
Food safety precaution: Piercing shells before cooking is not recommended. If not sterile, the piercer or needle can introduce bacteria into the egg. Also, piercing creates hairline cracks in the shell, through which bacteria can enter after cooking.
Never microwave eggs in shells. Steam builds up too quickly inside and eggs are likely to explode.
High altitude cooking: It’s almost impossible to hard-cook eggs above 10,000 feet.