Hard Boiled Eggs

Terry was just preparing some macaroni salad for tomorrow's Labor Day picnic and made this comment in reference to the hard boiled eggs needed:

"It always frustrates me that when I don't care what the egg looks like, it comes out perfect!"

These eggs, of course, will be chopped and diced into teensy tiny pieces and so do not have to come out of their shells in perfect condition as they would have to be for, say, deviled eggs. So, of course, they come out perfect.

This must be one of the Corollaries to Murphy's Law. Call it the Cooking Corollary for Hard Boiled Eggs: When perfect eggs are needed the shell shall stick to the egg like glue resulting in surfaces as cratered as the Moon. However, should one intend to dice and chop the egg, the shell shall slip off faster and smoother than a stripper's clothes at a Congressional cocktail hour leaving a surface as smooth and perfect as the finest ball bearing.

Ya'll know how to cook a hard boiled egg perfectly, of course:
1) Put the egg into the water, turn the heat on and bring to a boil.
2) When the water is in a rolling boil (a true boil) turn off the heat and cover the pot.
3) Let the egg sit int he hot water for exactly 12 minutes then pour off the hot water and rinse the egg in cold water.

Follow those three simple steps and the yolk will be solidly cooked and there will be none of that dark gray sulfurous stuff on the outside of the yolk when you open up the egg.