Cooking hard-boiled eggs is easy—until you've had them come out green or labored over peeling them. Here are the secrets to getting them perfect every time
Prick the rounded end of each egg with a push pin. (This releases a little air so they don't crack.) Note: Ultra-fresh eggs are difficult to prick. Let them sit in the fridge for about a week before cooking.
Cover eggs with cold water by about an inch and bring to a boil.
Remove from heat, cover pan, and let eggs stand 12 minutes.
Drain eggs, holding the pan lid ajar.
Shake eggs in pan to crack them all over.
Fill the pan with ice, add cold water, and let eggs sit about 10 minutes (this makes them easy to peel).
Peel off shells.