I did quite a bit of research online as to how to make the perfect hard boiled egg, and here is what worked best for me using large eggs.
To start, make sure that your eggs are not fresh. For the easiest peeling, the eggs should be at least 2 weeks old before cooking because as eggs age their shells become easier to peel.
Start off by placing the eggs in a saucepan.
It’s hard to see in the picture, but I added cold tap water. Add enough water so that the top is about 1 inch above the eggs. Turn the temperature to HIGH.
Meanwhile, and this is a very important step, get out a bowl and fill it with iced water. You want this water to be COLD.
Once your egg water comes to a rolling boil (this picture is not a rolling boil, but it’s starting to get there) reduce heat to medium/low. Cook for egg-sactly 10 more minutes.
*VIP* After the 10 minutes is up, immediately transfer the eggs to the bowl of ice water carefully using tongs. Chill in the ice water until the eggs are completely cooled. This is the step that keeps your yolk bright yellow without turning green.
Remember that hard boiled eggs need to be refrigerated, but they can be kept in their shell in the fridge for up to one week.