Perfect hard-boiled eggs
Cover refrigerator-cold eggs with cold tap water. Bring to a boil, uncovered, over high heat. Then, reduce heat to medium-high so water gently boils. Cook, uncovered, 10 minutes, then drain. To avoid dark rings, immediately run cold water over eggs in pan. Cool, covered, in cold water. Rap eggs so shells crack and then peel. With shells intact, hard-boiled eggs will keep 3 days in the refrigerator. Once shelled, use within a day.