Hard Boiled Eggs

Hard boiled eggs are a versatile food, welcome in salads, on their own, or as the base for curried or deviled eggs.

Bring water to a boil on medium temperature. Make sure the water covers the depth of the eggs.
Gently lower the eggs into the boiling water using a slotted spoon, without cracking them.
Use a timer. You want exactly eight minutes for two eggs. If cooking four, add a minute. When finished, remove with slotted spoon.
Run the eggs under cold water for one minute to help prevent a green ring from forming around the yolk.
Crack on the fat end of the egg and shell it under cold water, either after cooking or later if you want to refrigerate them.