Method for cooking perfect hard -boiled eggs

According to the book, The Good Egg by Marie Simmons (Houghton Mifflin), using an egg timer is the best solution to cook a perfect hard-boiled egg. By using a timer, it can be ensured that the egg yolks are perfectly cooked, tender and yellow.

Below are Marie Simmons' method for perfect hard-boiled eggs:

1. Place the eggs in a saucepan and cover with tap water. Set over medium high heat. When the water begins to bubble, cover tightly for 15 minutes, then remove from heat, depending on the size of the eggs. (This timing is for large eggs.) Only use enough eggs to cover the bottom of the pan.
2. After removing the pan from the heat, drain the hot water off into the sink. Cover the eggs with cold water and add a few ice cubes. Remove eggs and tap the large end, making a small crack, then place the eggs back in the chilled water.
3. When the eggs are chilled, peel and rinse with cold water and refrigerate or serve.

Note: The green tinge on hard-boiled egg yolk is iron sulfide, which is caused by over-cooking.