I know, I know, everyone has their method. This is the way my Mother always did them and the way I do them…no dark rings around the yolks here! And I’ve cooked a lot of hardboiled eggs in my previous life as a corporate chef, a lot!
Place “large” fresh eggs in a pot of cold water; cover, bring to the boil. Remove pot from the heat and let stand from 9 – 12 minutes, depending how hard you like your hard boiled eggs. I think 9 minutes is a good place to start.
Drain; fill the pot with cold water and let the eggs stand for 10 – 15 minutes; changing the water to keep it cold if necessary. Remove eggs from the water and on a hard surface, tap each egg all over to crack the shell. Slowly peel the shell from each egg and return to the cold water. After shelling all the eggs, remove them from the cold water, rinse and place on a clean kitchen towel or on a couple of layers of paper towels to dry off.
Chill if not using immediately. The eggs will keep up to 24 hours in the fridge.
