The Perfect Hard Boiled Egg

Do you make hard-boiled eggs at home?

 I love them, but have this weird thing with runny eggs. I tend to get nervous about not leaving the eggs in long enough when I hard-boiled them. From what I've gathered through conversations with friends, it seems like a common problem. Always ready to conquer a challenge, I decided to make a few last night (paying close attention to timing) and they cooked perfectly!

According to Martha Stewart, you:

• fill a pot with cold water (at least an inch higher than your eggs) and bring it to a boil on medium heat with the eggs inside. 
• Once the water starts to boil, you remove the pot from heat and cover for 12 minutes. 
• Take eggs out of the water, and rinse them with cold water.
• That's it!  Eggs are ready to eat immediately. 

I usually add salt or vinegar into the water because I think it makes the eggs easier to peel after, but you don't have to add anything if you don't have shelling issues. I peeled the last two for John and I this morning, and somehow he got both eggs- after I peeled them...hhmmm someones taking advantage of a generous heart!