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Easter-egg time is not the time to mess up the hard-boiled eggs. And, sure, you may think you've got it down pat. But here's the thing: If you cook those eggs beautifully now, after Easter has come and gone, you'll have perfect hard-cooked eggs to simply salt and eat or make into egg salad, potato salad, or a bunch of other delicious dishes. (Get a dozen recipes for leftover Easter eggs here.)
Brown shells are thicker than white shells, and thus more crack-resistant, making them ideal for hard-boiling. There's no other differences between white and brown eggs -- they just come from different breeds of hen.
Cover the eggs with an inch of water, and then remove the eggs. Bring the water to a boil, and lower the eggs into the water with a spoon or tongs. The boil will die down, but when it resumes, lower the heat and simmer the eggs to your desired doneness (about 10 minutes). Experiment with timing to find what works best for you (you can cook them up to 15 minutes).
A pinhole in the tip of the egg will keep the shell from cracking due to trapped air.
Drain hot water and fill pan with cold water. Allow eggs to sit in cold water in order to stop the cooking process.
Watch a video on how to cook eggs.
Find out all about eggs: how to soft boil, hard boil, fry, scramble, bake and more in KitchenDaily's "How to Cook Eggs."