Hardcooking eggs properly is a simple yet delicate process. Very often, the eggs served in restaurants or cafeterias have rubbery whites and green-tinged yolks and a strong sulfur smellall clear signs that the eggs were cooked for too long a time over too high a heat.
For perfect hard&3150;cooked eggs, begin by piercing raw eggs at their rounded ends, where they is an air space, using either a little device designed for the purpose, or a push pin; this will make it easier to peel the eggs once they are cooked. Then gently lower the eggs into a pan of hot tap water and bring to a light boil; for large eggs, count 10 minutes from the time the water boils, keeping the water at a gentle boil at all times.
As soon as the eggs are done, pour off the water and shake the pan to crack the egg shells. Immediately add ice and cold water to the pan and let the eggs stand until they are cold. At this point the eggs can be shelled.