PLACE eggs in a saucepan large enough to hold them in a single layer. ADD cold water to cover the eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner and COVER pan. Let eggs stand in hot pan for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra-large eggs.) DRAIN.
SHOCK the eggs in a bowl of ice water to cool them immediately.
PEEL eggs once they are completely cooled or STORE in a refrigerator up to one week in shell.
Try sprinkling chives and cracked pepper on top.
To peel a hard-boiled egg: Gently tap large end of egg on countertop until shell is finely crackled. Start 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 within two days.
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.
This recipe is an excellent source of choline and a good source of protein.