I just left the kitchen after hard-boiling 10 large eggs for tomorrow's Deviled Eggs, basically using this recipe . . . almost. Took the eggs out of the refrigerator about 10 minutes before placing them in the 3-quart pan. I always do them in a single layer; don't know if that makes a difference, but it seems to work for me. Add enough water to go at least 1 inch over the eggs. Add salt. (I never did understand why this was done since the eggs were in a shell, but I've come to the conclusion that it's done to make the eggs more buoyant and off the bottom of the pan, like swimming in the ocean.) Place pan on high heat with lid slightly ajar until large bubbles appear on top of water, then immediately move pan to cold burner, put lid on tightly and set timer for 15 minutes. When timer rings, pour water off eggs and refill pan with cold water. Let eggs sit there while you fill a bowl with ice water. I find that peeling eggs as quickly as possible, even while they're still a little warm, makes the shell come off more easily. Once peeled and 'swished' in the water still in the pan to remove any little pieces of shell that might remain on them, I put the peeled eggs in the ice water, and then into a covered container to use tomorrow.
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I just left the kitchen after hard-boiling 10 large eggs for tomorrow's Deviled Eggs,...