Start eggs in cold water with 1/2 t. salt and 1 T. oil. Bring to full boil. Now you have two choices: You can reduce the heat and simmer the eggs for 12 minutes or cover the pan, turn off the heat, and wait 15 to 20 minutes. Put eggs in cold water to stop cooking process. Crack the shells and run them under cold water again. The eggs should peel easily. Hard-cooked eggs will keep in the refrigerator four to five days if left unpeeled.
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