• www.seriouseats.com/ is right. We at www.chefdedecuisine.com have been making hard-boiled eggs using this method for years.
• Starting the eggs in boiling water reduces the degree to which the white sticks to the shell, improving your chances of getting the shell off without damaging the egg later (though with eggs, there are no guarantees specially with the very fresh eggs; the whites may at times stick to the shell).
• Limiting the batch size to a maximum of 6 eggs per 3 quarts water guarantees that the timing is correct. (More eggs than that in this volume of water could lower the temperature too much and change the cooking time.)
Make-Ahead and Storage Shell-on hard-boiled eggs can be stored in the refrigerator for up to 5 days. Once the shell is removed, they can be refrigerated for up to 1 day.
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