A classic breakfast food, side dish, or protein source for your lunch.
Place eggs in a pot. Cover with water by at least one inch.
Turn heat to high and wait until it comes to a full boil. Lower the heat to medium and let simmer for an additional 8 minutes.
The eggs are close to being fully cooked when they begin to float closer to the top of the pot.
To keep the yolks from turning green, lift each egg (with a heat safe spoon) out of the pot and into a bowl of cold water. Let sit for 3 minutes.
Alternately, you can remove pot from heat and let stand for 10 minutes to cool before draining, but this may result in green yolks.
Fully cool eggs before transferring to the refrigerator for storage. Will be good for up to a week.
Please Note: Green yolks in a hard boiled egg are perfectly safe, and taste just the same as a yellow yolk. Some cooks simply do not care for the look of green yolks.
A little bit of salt added to the water when boiling can help eggs peel easier.