Patti LaBelle’s “Tip Notes for hard-cooked eggs”

Tip Notes: I know that most people actually boil their eggs to hard-cook them, but if you overdo it, you can get that thin green line around the yolk that everyone just hates. Here's the foolproof professional way to hard-cook eggs that cuts down on the actual boiling time to avoid overcooking. Place the eggs in a saucepan just large enough to hold them in one layer. Fill with enough cold water to cover by 1 inch. Bring to a gentle boil over high heat. Cook for 30 seconds. Remove from the stove and cover tightly. Let stand for 15 minutes. Pour out most of the water and place the pan in the sink. Let cold water run over the eggs for about 3 minutes. Crack and peel the eggs while still warm.