HARD BOILED EGGS
Place 3-5 large eggs in a medium sauce pan, fill with water, covering the eggs by about 1 inch. Cover with lid and bring water to boil. Once the water is boiling, immediately turn off heat and let eggs sit covered in pan for 10 minutes.
Drain the water in pan and run cold water over eggs until they have cooled down and you are able to handle them while peeling or store in fridge for up to 5 days.
Note: You can boil larger quantities but make sure you use a larger pan, you want the eggs in a single layer and don't crowd the eggs. You may have to adjust the time. Sacrafice an egg at 10 minutes: remove it from pan, crack it on counter and slice in half with knife to see if the yolk is cooked to your liking.
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