Three ways to make perfect hard boiled eggs for Easter

First method 1. HEAT 1/2- to 1-inch of water in a large saucepan to boiling over high heat. Carefully PLACE steamer insert into pan over boiling water OR PROCEED to Step 2, if not using a steamer insert.

2. Carefully ADD eggs using a large spoon or tongs. COVER. CONTINUE cooking 12 minutes for large eggs (13 minutes for extra-large eggs).

3. DRAIN eggs under cold running water to help the shell ease off the hard-boiled eggs.

4. Gently TAP the large end of the egg onto a hard surface until shell is slightly cracked and PEEL the egg.

Second method 1. Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.

2. Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately.

Third method 1. Place 6 large eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.

2. Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.

Happy Easter!