Martha’s Perfect Hard Boiled Eggs

It’s that time of year again and one of the most frequent questions I received from readers this week was “How do I hard boil eggs so they don’t crack and are easy to peel?”  This is a hard one…Mine crack ALL THE TIME!!!!  So, I referred to the uber homemaker Martha Stewart and here is what I found!!!   

12 Large Eggs (room temperature)


Place eggs in a SINGLE LAYER in a large saucepan (I used my Le Creuset).  Cover them with cool water by 1 inch.  Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat.  Let sit for 12 minutes.


Transfer eggs to a colander; place under cool running water to stop the cooking.