Did you know that there's no such thing as a hard boiled egg? The correct terminology is 'hard cooked'. Learn these hard cooked egg tips so you get the best results every time.

When eggs are boiled, the sulfur present in the egg white combines with the iron in the egg yolk, producing ferrous sulfite, which creates a green film on the border between the white and the yolk. The presence of this line means the egg is overcooked.

It isn't harmful to eat, but it's not pretty! Cooking water high in iron can also produce the green ring. So if your tap water is high in iron (ask your city water department) you might want to use bottled or filtered water to cook your eggs.

For the best hard cooked eggs, first make sure your eggs aren't brand-spanking new. Buy a dozen and refrigerate them for 5 days, then use them. Newer eggs are harder to peel because the egg white is higher in acid when first laid, making the white adhere to the shell. The acidity of the egg white decreases over time, loosening its grip on the shell. And the air space in between the shell and the white expands as the eggs age, which also makes them easier to peel.

Place the eggs in water that covers them by one inch. Bring to a boil over high heat. When the water boils vigorously, cover the pan and remove it from the heat. Let the pan stand, covered, for 15 minutes for large eggs (12 for medium, 18 for extra large).

The next step will help you peel eggs perfectly.

Uncover the pan and place it in the sink. Run cold water into the pan for 7-8 minutes, until the eggs are cool to the touch. Then add ice cubes to the pan and, leaving the eggs under the water, crack them gently against the sides of the pan. Let stand for another 5 minutes. This lets water seep between the shell and the egg, making peeling easier. Peel the eggs under the water or under cool running water.

Hard cooked eggs can be stored, in your refrigerator, well covered, for 3-4 days. Use in recipes like Egg Salad Sandwich Spread or Seafood Medley.

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