Chef John's Perfect Hard-Boiled Eggs
Make hard-boiled eggs with my method that makes the most perfect eggs ever — and they're easy to peel. The whites are firm but not rubbery, and the yolks are cooked and still creamy.
eggs
6
 Place eggs in a saucepan and pour in cold water to cover; place over high heat. When water starts to simmer and eggs start to dance around a little, turn off heat, cover the pan quickly with a lid, and let stand for 17 minutes. Don't peek.
  Pour out hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes.
  Peel eggs under running water.
