good hardboiled eggs are amazing.. i've never had one before today..

my first thought was "damn that shell came off easy"

second thought as i took a knife to slice it was "uh oh, it's not done", it wasn't rubbery enough to be "done".. the whites were as tender as a set custard. no green around the yolk, the yolk was bright yellow and spongy in texture while being cooked thru.

tasted a bit better too. kosher salt melted into it instead of being grainy on the surface.

me likey, tasted great with summer sausage and olives over spinach greens with blue cheese dressing..

undercooked would've shown in the yolk.. the yolk was cooked all the way thru, crumbly even to the center.

normally, i'd boil the eggs for 10 minutes and cool in cold water

this time, i put the eggs in the pan with cold water, heated till boiling, boiled 1 minute, put lid on pan and took off heat. let sit for 20 min and cooled in cold water.

they peeled easier, weren't rubbery, and didn't develop green rinds around the yolk..

i'm sold..

That's the real key.

I've found that taking the eggs, still hot, and peeling them under cool tap water makes them peel amazingly well. Much better than if I let them cool completely.

I've never had any green rings ever in my 12 years of boiling-eggs experience. Some people recommend letting the eggs cool down before you peel, but I immediately put them in cold water and peel. I usually boil it for 12-13 minutes with 1/5th of the egg above the water level.

I dislike hard-boiled eggs, but I love soft-boiled ones. I used to do them manually (in a pot). Then someone gifted me an egg maker. Cooks via steam. Haven't had a bad egg yet. That, plus my ultra-super-duper-modern Eurpoean egg scissors, orange juice, and four waffles makes a great breakfast.