1-4 Eggs:

1 to 4  Eggs

 2    quarts water -- * see note

 12 Eggs:

 12 Eggs

 3 1/2  quarts water -- * see note

 24 Eggs:

 24 Eggs

 6   quarts water -- * see note

Special Equipment:

High (not wide) Saucepan with cover

Bowl w/ice cubes & water (large enough to completely cover eggs)

*note:  water should cover the eggs by 1 inch, so use a tall pan, and limit

cooking to 2 dozen eggs at a time.

1.  Lay the eggs in the pan and add the amount of cold water specified.  Set

over high heat and bring just to the boil; remove from heat, cover the pan,

and let sit exactly 17 minutes.

2.  When the time is up, transfer the eggs to the bowl of ice cubes and

water.  Chill for 2 minutes while bringing the cooking water to the boil

again.  (This 2 minute chilling shrinks the body of the egg from the shell.)

3.  Transfer the eggs (6 at a time only) to the boiling water, bring to the

boil again, and let boil for 10 seconds - this expands the shell from the

egg.   Remove eggs, and place back into the ice water.

Chilling the eggs promptly after each step prevents that dark line from

forming, and if time allows, leave the eggs in the ice water after the last

step for 15 to 20 minutes.  Chilled eggs are easier to peel, as well.

The peeled eggs will keep perfectly in the refrigerator, submerged in water

in an uncovered container, for 2 to 3 days.

NOTES : The perfect hard boiled egg has a tender white, and a yolk properly

set.  There is not the faintest darkening of yolk where the white encircles

it (a chemical reaction caused by too much heat in the cooking process).

Eggs cooked this way can also be peeled neatly.

The system described here, developed by the Georgia Egg Board, takes a bit

of fussing - but it really does produce an absolutely Perfect Hard Boiled Egg!