To hard-cook eggs, place them in a single layer in a pan and cover with at least 1 inch of cold water. Cover and bring the water to a full rolling boil over medium-high heat. Remove the pan from the heat, and let the eggs stand in the water, covered, for about 15 minutes for large eggs. (For larger or smaller eggs, adjust the time up or down by about 3 minutes for each size variation.) Drain off the hot water and immediately cover the eggs with cold water; let stand until the eggs are completely cool. This cooling process prevents a dark gray-green surface from forming around the yolk. (If it does occur, the greenish color is harmless and does not alter the nutritional value or flavor of the egg.) Quick cooling also causes the eggs to contract, making them easier to peel. Refrigerate hard-cooked eggs for up to 1 week.

Paulette Mitchell, a culinary instructor, television personality, and the author of 10 cookbooks, is known internationally for her quick-to-prepare recipes with a gourmet flair. Her 15-Minute Gourmet cookbook series, including Chicken, Vegetarian, and Noodles, was awarded "Best Cookbook Series in the World" at the 2000 World Cookbook Fair in Périgueux, France in November, 2000. Her Complete Soy Cookbook was named "Best Health Cookbook" at the same event in 1998. To buy Paulette Mitchell's cookbooks, click here.