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How to make hard boiled eggs
Gently place the eggs in a single layer in a pan with enough cold water to cover eggs completely (approximately by 1 inch of water over the top of the eggs).
Over high heat, bring water JUST to a rapid boil.
As soon as the water reaches a rapid boil, remove pan from heat and cover egg pan tightly with a lid.
Set timer for 17 minutes for large eggs or 20 minutes for jumbo eggs.
After 17 or 20 minutes (depending on size of your eggs), remove lid and drain off water from the eggs.
IMPORTANT - Stop the cooking process - Residual Heat or "Carry Over Heat."
After the eggs are removed from the heat source, some cooking will continue, particularly the yolk of the egg. This is due to residual heat called “carry over cooking,†For this reason, transfer the eggs to the bowl of ice cubes and/or cold water after the cooking time is over. While they're in the cold water, a layer of steam develops between the shell and the egg white. The steam helps make peeling an egg much easier.
Let eggs cool at least 10 minutes in cold water, then drain. Either store in refrigerator or peel the eggs
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