How to hard cook eggs without cracking

Cold water method or hot? Room temperature eggs or cold eggs? Cold water plunge or no cold water plunge? Here in the foodies kitchen, we tested every possible permutation-- this is how to hard cook an egg:

Use fresh eggs, preferably organic or grain fed, as they peel more easily once cooked. They also have better texture
and flavor.

Handle like eggs. Or nitroglycerin.

Bring eggs to room temperature before cooking. This helps prevent cracking due to the sudden shock of temperature change and ensures a properly cooked egg. If you do use eggs right out of the refrigerator, add a minute or two to the cooking time.
Simmer eggs. A roiling boil is too violent. Call them "hard cooked" instead of "hard boiled" and you'll remember this hint.

Don't crowd the pan. The eggs will knock each other and crack.

In a saucepan, bring enough water to cover the eggs to a boil. With a slotted spoon, lower the eggs into the water. Quickly, bring the water back to a boil. Lower the temperature to medium heat and simmer exactly 10 minutes. Remove the eggs with a slotted spoon and plunge into a bowl of cold tap water. The cold water will stop further cooking and create a gap between shell and egg for easier peeling. You may put the eggs right into a color bath now if you wish.

Cooking - Cookware information Posted by: Blueshoots.com