hard-cooked eggs

Fill medium saucepan 1 inch deep with water. Bring to rolling boil over high heat.

Place 1 to 6 eggs in steamer basket and use oven mitts to carefully lower basket into saucepan (ask an adult for help). Eggs can be above or partly under water.

Cover saucepan, reduce heat to medium-low, and cook eggs for exactly 13 minutes.

While eggs are cooking, combine ice cubes and 2 cups cold water in medium bowl.

Use oven mitts to remove lid. Use slotted spoon to transfer cooked eggs to ice bath (ask an adult for help) and let eggs cool for 15 minutes.

Remove eggs from ice bath refrigerate until ready to eat. Crack eggs against hard surface (like the counter) and peel away shell with your hands. Serve.