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Hard-Cooked Eggs Directions: Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from burner. Cover pan. Let stand in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large). Drain immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water, then refrigerate. TIPS: Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief "breather" allows the eggs time to take in air, which helps separate the membranes from the shell. Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell and helps prevent a greenish dark color on yolk. To peel a hard-cooked egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off. Storage time: In the shell, hard-cooked eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.   Related Words  Cooking Methods; Decorating Eggs; Peeling; Storing History Because birds preceded man in the evolutionary chain, both eggs and birds have been around longer than historians. Nobody really knows when the first fowl was domesticated, although Indian history places the date as early as 3200 B.C.  Egyptian and Chinese records show that fowl were laying eggs for man in 1400 B.C.  The dependability of the rooster's early morning call and the regularity with which newly laid eggs appeared probably inspired the Chinese to describe fowl as "the domestic animal who knows time." It is believed that Columbus' ships carried the first of the chickens related to those now in egg production to this country. These strains originated in Asia.