Hard-boiled eggs spark endless debate over cooking technique. Some swear by a cold-water start: eggs go in cold water, water comes to a boil, timer begins. The drawback? You need to hover, watching for that exact moment the water boils to avoid rubbery, overcooked yolks.
The hot-water method has its devotees, too — eggs dropped straight into boiling water for more predictable timing. But this approach falls apart when cooking for a crowd. Adding too many cold eggs at once can cause the water to stop…
