Hard boiled eggs aren’t only for Easter. They also make great salads and additions to green leaf salads.
When I was growing up, we always carefully lowered cold eggs into boiling water. Many of the eggs inevitably cracked and leaked into the boiling water. Oopla!
The current, popular method is to heat the water with the room eggs already in the pot. By leaving the eggs in the water, their international temperature raises with the water temperature and they are less likely to crack. For more detailed instructions, see these very clear instructions.
And then what do you do with the many eggs you’ve perfectly boiled? I like to eat them whole with a little salt sprinkled on top. You can always make a great egg salad, like this Curried Egg Salad, which is where most of our Easter eggs ended up this year.