Eggs - (Cooking Ideas and Advice)

Hard Boiled Eggs

We've checked many sites to find the secret of perfect hard boiled eggs (follow our hyperlink suggestions by clicking on the underlined terms). 
Some of the advice is the same and some is different.  The consensus seems to be:

Don't use very fresh eggs - two weeks old is best.  So you'll have to wait to enjoy your Stonyfield Organic eggs if you want them hard boiled!

Start the eggs in a single layer in cold water with at least 1/2 inch of water covering them.

Bring to a boil.  Some recommend with salt in the water (which will increase the temperature of the water).  Some recommend adding vinegar.  Most like WhatsCookingAmerica suggest after bring[ing] the water to a boil, remove from heat, cover tightly with a lid, and allow to remain in the water approximately 15 to 20 minutes.

GoodEgg likes to simmer them an additional 10 minutes.

The key to easier peeling and not getting the green around the yolk seems to be placing under running, cold water to cool quickly.

If you refrigerate the eggs, bring them back up to room temperature for easier peeling.

Sally Mansfield says "Eggs can be tricky to peel, especially if they are very fresh. I always tap the cooked eggs all over and then peel them under a gentle stream of cold water."