THE CHEF FROM HELL

Over the years, while working in various restaurant kitchens, I must have seen at least 10 different ways that a cook can hard boil an egg. 

Here's the method that works best for me:  Place 12 large eggs in a medium sized pot.  Cover the eggs with cold water; make sure the water is at least 1/4 inch above the eggs.  Add 1/4 tsp salt; this will prevent the egg shells from cracking when the eggs boil.  Bring the pot to a boil.  Lower the heat to a simmer and cook the eggs for 12 minutes.  Gently drain the eggs into a colander and immediately place the eggs in a container of ice water to cool.  To peel a hard boiled egg:  Place the egg on a countertop and gently press down while rolling the egg back and forth.  Once the shell begins cracking, peel off the rest of the egg shell.