Perfect Hard Cooked Eggs

If your hard-cooked eggs sometimes turn out rubbery, hard-to-peel or have green-tinged, dry yolks, you'll be thrilled with this foolproof formula...

1. Place the desired number of large eggs in a single later in a sauce pan. Add enough water to cover by at least one inch. Bring water just to boil.

2. Remove pan from heat; cover and let eggs stand 15 minutes.

3. Carefully drain eggs into a colander and immediately run cold water over them (or place them in ice water) until completely cooled.

4. Tap each egg gently on all sides to crack shells. Roll egg between hands to loosen shell, then peel, starting at the large end. The shell peels off even more easily if you hold the egg under cold running water