Perfect hard-boiled eggs can be a delicious snack or used in various recipes, but overcooking the eggs can lead to a green ring around the yolk and a rubbery white. Follow these tips to make perfect hard-boiled eggs every time.

To start, place the eggs in a saucepan and cover with cold water. For extra large eggs, use about an inch of water over the eggs. For smaller or larger eggs, use a bit more or less water. Bring the water to a boil, then cover, remove from heat and let stand for about 12 minutes for large eggs (adjust time up or down by about a minute for smaller or larger eggs).

After 12 minutes, drain the hot water and run cold water over the eggs to stop the cooking process. Place the eggs in a bowl of cold water to chill before peeling. The ice bath will shock the eggs and make them easier to peel.

Peel the eggs starting from the wider end, where there is an air pocket. Running the eggs under cold water while peeling can help wash away bits of shell. To peel more easily, tap the egg on the counter and roll between your hands to crackle the shell before peeling.

Once peeled, enjoy your perfect hard-boiled eggs immediately or refrigerate up to one week. The yolks will be bright yellow and the whites will be firm yet tender. Hard boiled eggs can be eaten as is, made into egg salad, or used in dishes like ramen, fried rice and potato salad.

For easy peeling, use eggs that are at least a week old. The whites adhere less to the shell in older eggs. You can also try steaming the eggs instead of boiling for even easier peeling. Steaming leads to a softer white and a more evenly cooked egg.

Whether boiling or steaming, avoid overcooking the eggs. A few minutes over the recommended cooking time can lead to a greenish ring around the yolk and a rubbery white. For the perfect hard boiled egg, check for doneness by cutting into one egg after the suggested cooking time. The yolk should still be runny or have just a small dot of firm yolk. Enjoy your perfect hard boiled eggs!