Yellow Eggs

That's right, yellow ones. Not green and not runny. Perfectly Hard-Boiled Eggs. What are they good for? Lots of things! Potato salad, egg salad, deviled eggs, cobb salad, and even decorations for that hideous spinach & bacon salad. The point is that these eggs are cooked right. The yolk has a velvety-suede look, it's not speckled with dark spots of uncooked yolk. It does not have a green tinge around the outside. And it is an incredibly easy recipe to boot.

Number of eggs desired
Water
Sided Pan

Put the cold eggs in the saucepan and cover with water. Basically, enough water to allow for the eggs to move around when boiled.

Note: When you put the eggs in, fresh eggs sink, older eggs float. That's how the highly-technical-food-designed-engineering-validation-freshness test works. I personally just use the date on the carton, because my brain would never remember if the eggs were from July 2004 or last week. This is just a trick for those of you who love your egg-holder thingy which came with your fridge but might have a memory like mine.

Crank the heat to high and bring the eggs to a boil. Once at a boil, cover, turn OFF the heat entirely, leave the pan sit there and time for 16 minutes. 16. That's not a typo. It's not 14 or 19. It's 16 minutes.

Once the timer has gone off (or you hear your husband screaming that there is a beeping noise) go and remove the eggs from the stove, dump into a colander and leave the cold water running over them. I begin to crack and peel immediately.

Only then will you have perfectly cooked eggs.

You will now never be afraid to make nice slices of yellow eggs for the top of that potato salad you make every summer.