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Hard-Cooked Eggs

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With cold water:

Cover eggs with cold water, bring rapidly to the boiling point, turn heat very low and allow eggs to stand below simmering temperature for 15 minutes. Drain, chill promptly in cold water to prevent dark ring between white and yolk and to make shell easier to remove.

With hot water:

Cover eggs with warm water to remove chill of refrigerator. Drain, cover with boiling water, set over low heat but keep below simmering temperature for 20 minutes. Drain, cool at once.

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