For the first thirty years of my life I had no idea how to hard-boil an egg. That doesn’t mean I didn’t eat them…I ate them all the time, but it was basically blind luck if I cooked them the way they were supposed to be cooked, that is, the yolk should be solid and yellow without any traces of chalky green. So I had a lot of chalky green egg salad. Then my friend Jane taught me a formula for making perfect hard-boiled eggs that has literally not failed me once since. This is how you do it: Add your eggs to a saucepan and cover with water. Set the pot over high heat and bring to a boil. As soon as the water starts boiling, remove the pot from the heat, cover, and let sit for exactly 12 minutes. No more, no less. Set the timer. It is in this 12 minutes that you can make or, er, break it. After 12 minutes, drain in a colander and run under cold water so they are easy to handle. Remove shells and split in half. Perfect.
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