To facilitate peeling after cooking, choose eggs that are 5 to 6 days old. Never lower eggs into boiling water. Place eggs, with cold water just to cover, in heavy saucepan.

Bring water to rolling boil over high heat; immediately reduce heat to medium. Maintain a steady simmer 8 minutes for medium eggs, 9 for large, and 10 for extra large.

Remove saucepan; carefully pour off as much of the cooking water as possible. Run cold water into saucepan until water in pan is completely cold; let eggs stand in water until just warm to the touch, about 3 minutes. Drain.

Tap each egg gently all over on hard surface until shell is covered with tiny cracks; roll egg between hands to loosen shell. Starting at wide end, peel away shell, under cold running water if necessary. Pat dry with paper toweling.

Hard cooked eggs can be stored, shelled or unshelled, in refrigerator up to 4 days.

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