Green eggs, yum, not.

I went to a somewhat fancy restaurant in Lakeland, Florida a few weeks ago and ordered a Chef's Salad. It was presented to me with two halved hard-boiled eggs. Upon further examination, the area where the yolks and the whites meet had that lovely gray-green film. The eggs were overcooked.

I fully believe one of the reasons why hard-boiled eggs are overcooked has to do with the name. People think that you have to boil the crap out of the eggs for 10 or 15 minutes to get them right. Nothing could be further from the truth.

Hard-Cooked Eggs
Put the eggs in a pan large enough to hold them in a single layer with some room to spare so that they don't bang into each other and crack. Pour in enough cold water to cover them by about an inch. Heat over high heat just to boiling. Remove from burner and cover the pan. Let the eggs stand in hot water about 15 minutes for large eggs. Cool completely under cold running water or in bowl of ice water. Peel and serve.

By the way, if you have issues peeling the eggs, check this out (it works, I do it all the time): Peel a Boiled Egg in a Glass of Water

As easy as that. Perfect yellow yolks and no green ring.