For easier peeling, use eggs that are 7 to 10 days old. Pack hard-boiled eggs for lunch. Slice or cut into wedges for tossed salad, or dice for egg salad.
Heat 1/2- to 1-inch of water in a large saucepan to boiling over high heat. Carefully place steamer insert into pan over boiling water, or proceed to Step 2 if not using a steamer insert.
Carefully add eggs using a large spoon or tongs. Cover pan. Cook for 12 minutes for large eggs (13 minutes for extra large eggs).
Drain immediately and serve warm. Or, cool completely under cold running water or in bowl of ice water, then refrigerate. In the shell, hard-cooked eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.
To peel a hard-cooked egg: Gently tap large end of egg on countertop until shell is finely crackled. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
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