To prevent 'rubbery' eggs, take the eggs from the refrigerator about 15 minutes before cooking them. Then the word is 'cook them low and slow.' For hard-cooked eggs, cover the eggs with cool tap water, cover and bring water to a boil. Turn off heat and allow the eggs to stand in hot water 20 minutes. Run cool water over the eggs before removing shells. To shell, roll them gently on the counter allowing as many cracks as possible before peeling. Or tap them lightly with the back of a spoon again making as many cracks as possible.
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