Do you know how to hard-cook an egg? Did you even know that it is called hard-cooking?

I have been calling them hard-boiled eggs for longer than I can remember, but through my work with the American Egg Board I have learned that it is hard-cooking and that there is an actual approved process for making FAIL PROOF ( love that) hard-cooked eggs.

1. Set your eggs in a layer in the bottom of a saucepan.
2. Cover with water, 1″ over the eggs.
3. Cook over medium-high heat until boiling, do not overboil
4. Remove from burner and cover, letting eggs stand for 15 minutes (12 minutes for medium eggs, 18 minutes for extra large).
5. Run cold water over the eggs to cool them

If you are ready to eat or use the eggs at this point, gently tap egg on countertop until shell is finely cracked all over. Roll the egg between your hands to loosen the shell and start peeling from the large end. (I find it easier to peel the eggs under cold running water). If you are going to save them for later, hard-cooked eggs in the shell will stay good in your fridge for up to one week.

Hard cooked eggs are a great pick me up in the morning, a wonderful afternoon snack or fantastic to have on hand for deviled eggs, egg salad or that much coveted cobb salad