Hard-Boiled Eggs

This recipe from Betty Crocker makes perfect hard-boiled eggs with no weird discolored ring around the yolks.

Place eggs in a single layer in pan. Add enough cold water to cover eggs by at least one inch. Heat uncovered to boiling over high heat. Remove pan from the heat. Cover with lid; let stand 18 minutes.

Immediately pour off the hot water from the eggs, then run cool water over them in the saucepan until completely cool.

Tap each egg lightly on the kitchen counter to crackle the shell. Roll the egg between your hands to loose the shell, then peel starting at the large end. If the shell is hard to peel, hold egg under cold water while peeling.

Notes: To make the eggs easier to peel, I have heard that it helps to add 1-2 Tbsp. white vinegar to the cold water before it is heated to boiling. I have also heard that it helps to use one-week old eggs.