Perfect Hard Boiled Eggs

A friend recently posted a link to a page proclaiming how to make perfect hard boiled eggs, seeing as they are an integral food item this season for both Easter and Passover. But, when I read it, I knew it wasn’t the same as my mom’s, which truly are perfect. So, I called her (for the umpteenth time) to get the details on her method, which keeps the yolk nice and yellow. None of that Seuss-like green hue.
Instructions:

  1. Start with the eggs (however many you like) in a single layer in a pot.
  2. Add COLD water to just cover the eggs.
  3. Bring to a boil, then turn off the heat.
  4. Cover the pot and set a timer for 18 minutes. The eggs will continue to cook in the the heated water.
  5. After 18 minutes, allow cold water to run over the eggs until they are cooled. I do this by draining most of the water from the pot, setting it in the sink, and letting the water run into the pot for a while.
  6. Remove and dry eggs, and store in the refrigerator for up to a week, or just eat them right then and there, if you like.

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