1.Lay the eggs in the pan and add enough cold water to cover by one inch. Set over high heat and bring just to the boil; remove from heat, cover the pan, and let sit exactly 12 minutes.
2. When the time is up, transfer the eggs to the bowl of ice cubes and water. Chill for 2 minutes while bringing the cooking water to the boil again. (This 2 minute chilling shrinks the body of the egg from the shell.)
3. Transfer the eggs (6 at a time only) to the boiling water, bring to the boil again, and let boil for 10 seconds - this expands the shell from the egg. Remove eggs, and place back into the ice water.
Chilling the eggs promptly after each step prevents that dark line from forming, and if time allows, leave the eggs in the ice water after the last step for 15 to 20 minutes. Chilled eggs are easier to peel, as well.
Well...I guess I never had a problem with my eggs developing a dark line (I only leave them for 12 minutes, and left these for 12 minutes as well, although 17 was stated in the recipe).
This recipe didn't merit the extra work, as my eggs stuck worse than usual. I don't think that had to do with the recipe, but...it didn't help it! Back to the tried-and-true.
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