Hard-Boiled Eggs
Credit: Photograph by Aaron Graubart

This method works on a simple premise: If you don't boil the bejesus out of your eggs, they won't turn green, foul-smelling, and hard as nonlethal bullets. Instead, let them relax in a nice hot bath, gently firming up in even heat, and they'll be tender with bright, smooth yolks.

Step One
Put the eggs in a pot. (If you have to stack them to fit, use a bigger pot.) Add enough cold water to cover the eggs by an inch. Set over high heat.

Step Two
When the water's at a full boil, turn off the heat and cover. Let the eggs sit for 9 minutes (7 if you like an almost spreadable yolk). Fill a bowl with ice water.

Step Three
Transfer the eggs to the ice water to stop the cooking. ("Shocking" them like this makes them easier to peel, too.)

Serving Suggestions
To really make hard-boiled eggs special, marinate them after cooking. Make a classic Chinese dip by adding a stick of cinnamon and some black peppercorns to 1/2 cup of soy sauce, 1 cup of water, and 1 tbsp of sugar. Simmer for 10 minutes. Let cool. When the eggs are done cooking, peel them and set them in the dip for an hour or so. To get a marbled look (like the egg on the left), rap unpeeled eggs on the counter to put some big cracks in their shells, then drop them in the marinade for 2 hours or more before peeling.