After years of doing hard boiled eggs from the fridge to the boiling water, I found out it is better to do them this way. You always "shock" them when you put them in the water, and as an engineer, I should have figured this out earlier. If they break, surely your Easter is ruined. Ok, it's not ruined, but then you have weird, ethereal boiled egg whites to deal with, and no one needs that.
Put the eggs in your pot and submerge them in water- should be about a half inch over the top. Bring the pot to a boil, turn off the heat and cover with a lid. Let it sit for about 12 minutes. I then submerge them in ice water which does two things. The cooking stops, and it makes them easier to peel. Another odd tip about eggs this way- they are easier to peel if they are a little older. Buy them a week before you cook them.
They are a great low cal snack, give 'em a try with a little salt!
-edit-
The NEW easiest way!
Get out your rice cooker, get it steaming, and then eggs in there for 12 minutes. Pull them out and let them rest on a paper towel.
done and done!
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