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.
Carefully ADD eggs using a large spoon or tongs. COVER. CONTINUE cooking 12 minutes for large eggs (13 minutes for extra-large eggs).
DRAIN eggs under cold running water to help the shell ease off the hard-boiled eggs.
Gently TAP the large end of the egg onto a hard surface until shell is slightly cracked and PEEL the egg.
Cold or room temperature eggs: The timings are based on using eggs straight from the refrigerator.
Storage time: Hard-boiled eggs in the shell can be refrigerated for up to a week. It is recommended to refrigerate the eggs in their original carton to prevent odor absorption.
This recipe is an excellent source of choline and a good source of protein.
Food safety precaution: It is not recommended to pierce the shells of the eggs before cooking as an unsterilized piercer or needle can introduce bacteria into the egg. Also, pierced shells might allow bacteria to enter the hard-boiled eggs after they are cooked.
Eggs should NOT be microwaved in shells because they are likely to explode due to the quick build-up of steam.
Hard-boiled eggs should be eaten within two days of being peeled.