Here's an easy method for completely cooked but still moist egg yolks, tender egg whites, and no ugly green ring. Easy peeling tips, too.
whole raw eggs
COOKING HARD-BOILED EGGS: Step 1. Place the raw eggs in a big enough pan that they can fit in a single layer. Step 2. Cover the eggs with 1 inch of cold tap water and heat them over high heat on the stove. Step 3. As soon as the water reaches a boil, reduce the heat to a simmer and cook for 5 minutes. Step 4. Remove the pan from the heat, cover, and let the eggs sit in the hot water for 5 minutes for large eggs, 7 minutes for extra large eggs, 4 minutes for medium eggs. Step 5. Partially fill a bowl with ice cubes and water, leaving enough room to add the eggs. Use a slotted spoon to transfer the hot eggs immediately into the bowl of ice water. Leave them in the water for 10 minutes. (This cools the eggs quickly so they don't continue to cook.) PEELING HARD-BOILED EGGS: Step 1. It's easier to peel an egg shell that has been cracked all over. First, tap both ends of the eggs on the counter to crack them. Step 2. Lay the egg on it's side and apply light pressure with your hand as you roll it against the counter. This will crack the shell all around the sides of the egg. Step 3. Begin peeling at the large end of the egg. There is an air pocket on that end, so it's easier to get started without removing the egg white along with the shell. Try to get under the membrane and lift it along with the egg shell. Step. 4. If the egg shell is stubborn and still hard to peel off, hold the egg under running water as you remove the shell. HOW LONG WILL THEY KEEP? --Once peeled, the eggs should be eaten within a day. --Unpeeled boiled eggs will keep in the fridge for up to one week.