To cook hard-boiled, non soft-boiled; eggs:
Clean eggs. Put in a pan of cold water. Cover and bring to a boil. When the water comes to a rolling boil, turn off heat. Let eggs stand, covered, for 20 minutes. Drain and run under cold water to chill. Peel.
Tip: alternatively, you can cook rice and eggs at the same time. Once rice has boiled over and you’ve already lowered the heat, push the clean eggs gently into the middle of your boiled rice. When the rice is cooked, so are the eggs.
(HealthToday, Dec 06-Jan 07)