**Update** Cook time has been decreased since learning that overcooked eggs causes them to go gray
Boiled eggs are so good. We like to eat them on salads, warmed and crushed up for breakfast, in egg salad sandwiches, or in potato salad. We even eat them plain or dipped in ranch dressing. Oh, and here’s a tip: the older the eggs (the closer they are to their expiration date), the easier they will peel after they are boiled.
Place desired number of eggs in pan. I like to boil enough eggs that they fit snugly so they don’t get knocked around during the initial boiling phase.
Cover eggs with cold water.
Place tight-fitting lid on pan. Cook over high heat until water comes to a full boil. Turn heat to low and cook 10-12 minutes. Remove from heat and immediately drain hot water and fill pan with cold water and ice. Let eggs sit in ice water for a good 10-20 minutes.
Store in refrigerator until ready to eat.
