Hard-Cook Eggs

Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch.

Heat over high heat just to boiling. Remove from burner. Cover pan.

Let eggs stand in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large).

Drain immediately. Color and decorate for Easter.

Or, cool completely under cold running water or in bowl of ice water, then refrigerate.

Caution: Never microwave eggs in shells. Steam builds up too quickly inside and eggs are likely to explode.

Did you know? It's almost impossible to hard-cook eggs at high altitudes above 10,000 feet.