Perfect Hard-cooked Eggs
Makes 1 dozen. Prep: 5 minutes. Cook: 5 minutes. Adapted from Julia Child’s method.
212 large eggs
1. Put eggs in a large saucepan in a single, uncrowded layer. Add cold water to cover eggs by 1½ inches. Set over high heat. Cook, watching closely, until the water comes to a full boil (large bubbles break on the surface). Set the timer for 1 minute. After the 1 minute, turn off heat and set the timer for 14 minutes. Let the eggs stand in the hot water.
2. When the timer rings, carefully tip off the hot water and fill the pan with cold water and several handfuls of ice. Let stand until the eggs are cold, about 10 minutes. Drain. Refrigerate the eggs for up to one week in a plastic container or zippered bag.