MAKES 6 HARD-BOILED EGGS
A perfect hard-boiled egg has a creamy, brilliant golden yolk (that is not ringed with greenish gray), and whites that are supple (not rubbery) in texture.
Place the eggs in a medium saucepan and cover with at least 1 inch/2.5 cm water. Bring to a boil, reduce the heat to medium-low, and gently boil for 9 to 10 minutes.
Meanwhile, fill a large bowl with ice water.
Transfer the eggs with a slotted spoon to the ice water to cool.
To peel, gently roll one under your palm to crack, and then peel away the shell.