Eggs are powerhouses of nutrition, high in protein, vitamin B12, the minerals phosphorous and selenium, and fats. Hard-boiled eggs are good to have on hand for those in treatment. They are a safe, highly... nutritious snack. Cook them exactly like this, so they won’t crack, nor will they get a gray-green ring around the yolk.
Take the eggs from the fridge and put them in a pan. Cover them with cold water. Add a pinch of salt. The salt will set any seeping egg white, should an egg crack during boiling.
Bring the eggs to a rolling boil over a medium-high heat. Cover, turn the heat down to medium, and cook for 5 to 6 minutes (see Chef Tips for a soft-boiled egg). This will be enough to set the eggs all the way through.
Take the pan from the heat and place it in the sink. Run cold water over the eggs until the water in the pan is cold. Leave the eggs to sit in the cold water until completely cooled. Store in the fridge to use as needed. They will keep 3 to 4 days.
For a soft-boiled egg, after the eggs have come to a rolling boil in step 2, cook them for just 2½ minutes. This will give an egg a set white and a runny yolk. Time them. The yolks will set quickly with each moment they boil after this.