Perfect Hard-boiled Eggs

Dave's family has a tradition of eating deviled eggs as an appetizer before Thanksgiving dinner, so I took this picture before I made deviled eggs this year. Here's how I achieved those pretty, yellow yolks:

Perfect boiled eggs have fluffy, yellow yolks. So that your eggs will taste as good as they look, put eggs in a large pot, in a single layer and cover with COLD water. Turn on the heat under the eggs and as soon as they come to a full boil, remove them from the heat and let them sit in the hot water for about 15-20 minutes. I always cover the pan after removing from heat. After they are done, I pour off the hot water and add lots of ice and water to stop the cooking and to quickly cool them.

Fresh eggs are harder to peel than older ones. But, any egg is easiest to peel if you start from the fatter end where the air pocket is located.

How Fresh Are Your Eggs? To make sure your eggs are fresh, put raw egg in a glass of water. If it lays on the bottom, it's fresh. If it is on the bottom, but the small end is up, it's still fine. If it is floating in the middle, but not on top, it should be safe, but not very fresh. If it floats, throw it away, it's a rotten egg.