Looking to make perfect hard-cooked eggs this Easter? Follow these simple instructions from Dierbergs School of Cooking.
  • Purchase eggs for hard cooking at least a week ahead of time to make them easier to peel.
  • Place eggs in a saucepan that is large enough to hold them in a single layer. Cover with 1½ inches cold water.
  • Add a little salt to the water to set the egg white more quickly and seal any cracks that may occur.
  • Bring the water to a boil. Cover the pan and turn off the heat. Let stand for 15 minutes. Set a timer to avoid overcooking the eggs.
  • Rinse under cold running water for about five minutes to cool them quickly and avoid a grayish-green ring around the yolk.
  • Store hard-cooked eggs in the refrigerator for up to two days.