*To hard-cook eggs:
Place 8 eggs in a single layer in a 2-quart saucepan. Add enough cold water to come 1 inch above the eggs. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles.) Remove from heat, cover, and let stand for 15 minutes; drain.Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.