Boiled Eggs

Just in case you wondered! I learned a lot, myself, when I decided to find out the exact "recipe" to do this.

1. Fresher eggs are harder to peel because the membranes are still very attached to the shell. I've read that it helps to use eggs that have been in the fridge about a week already.
2. Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. REMOVE from burner. Cover pan. (This prevents the eggs from overcooking and developing the green coloration around the yolk--which I've learned is caused by a reaction of sulfur in the egg white and iron in the yolk!).
3. Let eggs stand in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large).
4. Drain immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water, then refrigerate.
5. TO PEEL: (easiest while eggs are cold or under cold water because the cold helps the egg to contract inside the shell) Either roll the egg on the countertop with your palm (or between both hands) until the shell is completely crackled. Then peel open the large end and slide the egg out. OR, whack the eggs with the convex side of a spoon until it's completely crackled. Then peel open the large end and coax the spoon inside. Slide the spoon around the egg until the egg is detached from the shell. Slip crackled shell off egg. 
6. Mom always wrote the date on the shells of hard boiled eggs if she planned to keep them in the fridge. Store the eggs in their carton up to a week if they're unpeeled. You should eat eggs the same day you peel them.