sunny-side hard boiled eggs

Hard boiled eggs have gotten a bad rep. Normally, they're dry, overcooked, and the yolk always seems to have a weird greenish tint to it that looks incredibly unappetizing. When I was a kid, I would take the yolk out and only eat the egg white. Now I know that not only can the yolk be totally yummy, it also holds most of the nutritional value in an egg. Hard boiled eggs are absolutely perfect for lunches on-the-go and it's incredibly simple and time efficient to hard boil a few eggs to pop in your lunch on your way out the door throughout the week. Also, just as a side note, I have gone back and forth about spending the extra money to buy brown, free-range eggs, or sometimes even local opposed to buying the cheaper standard white eggs. I would really like to buy the local, more organic eggs- I believe that they are superior in quality, nutritional value, and taste, but they are just so expensive! What are your thoughts? 

tips for the best hard-boiled eggs:

1. After boiling, rinse immediately with cold water. This gets rid of the yucky green-gray color of the yolk and keeps them sunny and bright

2. Don't overcook, otherwise the yolk will be too dry.


Bring water in a medium saucepan (about 2/3 full) to a rolling boil. Carefully place desired number of eggs into pot, making sure they are completely immersed. Boil for 10 minutes. After 10 minutes, immediately dump hot water and rinse eggs in cold water. Allow eggs to cool to room temperature before placing in the refrigerator.