I have always relied on the 'spin the egg' method for judging the done-ness of hard-boiled eggs. 

I drop the egg into boiling water and let it boil for an undetermined time. I take it out periodically and when the egg spins like a top on the tall axis, it's properly hard boiled. All threats of salmonella have been appropriately boiled to oblivion.

This unfortunately and often results in overcooked, rubbery, sorta-green-and-a-little-bit-stinky eggs. Fine for Easter eggs, but not so good if you want to eat them, or when they are an essential ingredient of macaroni salad.

Thank goodness for last month's Cooking Light for preserving household peace. The very last piece claimed to solve the "icky stinky hard boiled eggs" problem. 

While I'm not usually a stickler for measuring or precise cooking times, I tried it and followed directions. (Do you hear my family snickering in the background?!) 

This method is so worth the 15 seconds it takes to set the timer. 

Here's what I did. Put the eggs into the pot and fill the pot with cool tap water. Bring the water and egg(s) to a full rolling boil. Let it boil for about 1 minute. Cooking Light actually says to turn it off immediately, but the salmonella-fearing-parent in me gave it an extra rebellious minute to boil. Turn off the stove, take the pot off the heat, cover the pot and let it sit for exactly 10 minutes.

Take the egg out, rinse w/cold water til it's cool enough to shell. It will still be warm/hot to touch, but shelling it will help to cool down as fast as possible. To minimize the stink.

Slice, dice, or bite into it. It's a righteous experience. If you want to compare, click here for Cooking Light's exact directions.

Eat Well. Be Well.