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Eggs: Hard-cooked Eggs

Source of Recipe

AEB
1. Place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs.
2. Cover. Quickly bring just to boiling. Turn off heat.
3. If necessary, remove pan from burner to prevent further boiling. Let eggs stand, covered, in the hot water about 15 minutes for Large eggs (12 minutes for Medium, 18 for Extra Large).
4. Immediately run cold water over eggs or place them in ice water until completely cooled
5. To remove shell, crackle it by tapping gently all over.
6. Roll egg between hands to loosen shell
7. Peel, starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell.
8. To segment eggs evenly, various styles of egg slicers and wedgers are available. For chopped eggs, rotate a sliced egg 90° in the slicer and slice again. No slicer? A sharp pastry blender and a bowl work, too. When a wedger’s wires are drawn down only partway, an egg can be opened to hold a stuffing or resemble a flower
9. Pickled eggs, steeped in an acidic marinade, once appeared in a large glass jar on the bar of many a neighborhood tavern. Now making a comeback, these savory bites are served as snacks, appetizers, salad garnishes and deviled eggs. Keep pickled eggs refrigerated – in several small containers, quart-sized or less, if they’re to be consumed intermittently over a period of time. Use a clean implement to remove eggs from the solution to avoid introducing bacteria.
10. Try this mussless, fussless deviled egg method that’s so simple beginning cooks can master it easily. To tote deviled eggs to a picnic or tailgate party, knead all the filling ingredients in a sealed food storage bag until smooth and well blended. Transport on ice or coolant in a cooler, along with the egg whites in a separate sealed container, and assemble on the spot. Simply snip off a corner of the bag and squeeze to refill the whites, just as if you were using a pastry bag.
11. Beyond making egg salad, use chopped, sliced or wedged hard-cooked eggs to add protein and a happy glow to casseroles and tossed and composed salads. Slice hard-cooked eggs to layer in sandwiches. With chopped yolks and whites, make creamy Eggs Goldenrod or pretty Polonaise Sauce. For a hand-held snack, in addition to comforting deviled eggs or zingy pickled eggs, simply sprinkle whole eggs with an herb or dollop them with a flavored mayo. Take just a wee bit more time to coat whole eggs in sausage and bake or fry them for Scotch eggs.