Try this Hard Boiled Eggs (Mf) recipe, or contribute your own.
Add eggs straight from fridge, in a single layer, to a saucepan. Add enough cold water to cover them by 1inch at least. Slowly bring water to just under a boil. Once water is at just under a boil, begin to time them. Count 8 minutes for a hard boiled eggs where yolks are firm but center is still tender or 10 minutes for a fully firm inside yolk. For larger eggs, add a minute, for smaller eggs subtract a minute. When done, remove with a slotted spoon and plunge in cold water to stop cooking process. Cool them so they are easy to handle; it is best to peel eggs just before using them. Whole boiled eggs can be kept in fridge for a week. Yield: 8 servings Busted by Gail Shermeyer <firstname.lastname@example.org> Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6640 Posted to MC-Recipe Digest V1 #749 by email@example.com (Shermeyer-Gail) on Aug 19, 1997