12 large eggs, room temperature
Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately.
*It’s Easter time, cooking the egg should be perfect. What I hate the most is when the egg is over cooked and there is a gray outer layer on the cooked yoke, not that appetizing. Especially when you’re making leftover Egg Salad or Deviled Eggs, you eat with your eye first right?! How hard can it be to cook hard-boiled egg 🙂 It’s also important to buy the eggs a few days old for easy peeling. enJOY!!!
Source: Martha Stewart