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
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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.
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Bring to a boil
Cover eggs with cold water by about an inch and bring to a boil.
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Remove from heat, cover pan, and let eggs stand 12 minutes.
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Drain eggs, holding the pan lid ajar.
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Shake eggs in pan to crack them all over.
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Fill the pan with ice, add cold water, and let eggs sit about 10 minutes (this makes them easy to peel).