Use these perfectly cooked eggs to prepare classic egg salad.
Place eggs in a single layer on the bottom of a saucepan and cover with an inch or two of cold water. Turn the heat on high and bring the eggs just to a boil. As soon as the water boils, remove from heat, cover, and let the eggs rest for 12 minutes. Transfer to a bowl with ice cold water to stop the cooking process. Peel and prepare as desired.
Preheat oven to 350 degrees Fahrenheit.
Put one egg in each hole of a muffin tin. Bake for 30 minutes.
Submerge in an ice bath.
Eggs that are several days old tend to be easier to peel.
When eggs are prepared this way, they get little brown spots on them, which do not affect their flavor. However, to avoid those brown marks, you can place the eggs on cotton balls or muffin liners, which prevent the shell from coming into contact with the metal from the muffin pan.