Perfect Hard-Boiled Eggs

There is no separation between art and science. The definitions may be distinct, but the relationship between the two is symbiotic. And so we come to the art and science of the perfect boiled egg. For yolks that are creamy and not dried-out, follow these instructions to the letter!

1. Place the eggs in a pan large enough to hold them, without crowding, in a single layer.
2. Cover the eggs with cool water—the eggs should have at least an inch of water above them.
3. Cover the pot and bring the water to a boil; a real boil with large bubbles coming up all over, not a little simmer with a few bubbles along the edges.
4. Turn off the heat, and let the eggs sit for precisely 14 minutes..
5. Drain the eggs and set the pot in the sink, running the cold water continuously until the pot feels cold. Alternatively, you can prepare an ice bath and pop in the hot eggs.
6. Peel and eat the eggs as soon as you can handle them for warm hard boiled eggs. Let them sit until cool (about 10 minutes) and chill for up to two days before using, if you prefer.