Perfectly Hard Boiled Eggs

I know there isn't anything overly special about hard boiled eggs, but I use Deviled Eggs so often for various parties and as appetizers or hard boiled eggs for a quick breakfast or snack, it begs the need to include a post.  Because I find that while many folks love to include Deviled Eggs or hard boiled eggs on their menus, it can sometimes be tricky to hard boil them correctly so that they easily peel, each and every time.  Here you ca discover the trick to perfectly hard boiled eggs so that your Deviled Eggs are easy to put together and are aesthetically perfect.

Ingredients:

6 eggs

4-6 cups of water

1. Pull out the 6 eggs you plan to hard boil from the fridge.  This is an important step to ensuring your eggs don't crack from the sudden change in temperature. 
2. Bring the water to a rapid boil in a sauce pan deep/ big enough to full submerge all 6 eggs.
3. Take a spoon or tongs and place eggs into boiling water.
4. Boil for approximately 10 minutes or until eggs are done (you can tell they are done, by *removing one of the eggs, placing it on your counter or table, and spinning the egg.  If its spins fast like a top, it's done.  If it spins slower and wobbles, it's not done.)
5. When eggs are done transfer eggs to a bowl, and run cold water over them.  Let them sit in cold water for a few minutes and repeat adding cold water into the bowl 2-3 times.
6. Drain eggs of water and place bowl into refrigerator and refrigerate for at least 30 minutes prior to peeling.

*Caution: eggs will be extremely hot to the touch.  Use both tongs or spoon to remove egg from boiling water and use an oven mitt or dish towel over your hand/ fingers to spin the egg to test its done-ness.