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<title>Hard-boiled Eggs</title>
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<h1>Hard-boiled Eggs</h1>
<p>Hard-boiled meaning a solidified yolk. Use within 2 hours, or refrigerate. Over cooking can result in a green coating on the yolk (ferrous sulfide).</p>
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<h2>Ingredients</h2>
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<li>raw eggs</li>
<li>1/2 tbs salt (optional)</li>
<li>1/2 tbs baking soda (optional)</li>
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<h2>Instructions</h2>
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<li>Fill a pot with plenty of water. Do not heat yet.</li>
<li>(optional) stir in salt and baking soad for easier peel later on.</li>
<li>Place eggs in pot of water.</li>
<li>Turn on heat to boil. Boil for 3 minutes.</li>
<li>Take pot off heat, cover, and let sit for 10 minutes.</li>
<li>Place eggs carefully in cool water (the colder the better) to stop cooking process.</li>
<li>Use or serve with salt/pepper etc.</li>
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