"The secret to the perfect hard boiled egg is found in the pot. If you are boiling one or two, a small pan is fine. If you're making a large batch, I recommend a deeper pot of water."
"When choosing a vessel to boil eggs, make sure it is deep and big enough to comfortably handle the eggs. Eggs should be fully submerged under water but should never touch the bottom of the pan."
"For mornings when you're accommodating many egg-eating guests, you'll want to place a larger pot of boiling water onto the stovetop. The pot should hold the eggs in a uniform layer with enough water covering them."
"Not only considering the amount of time the eggs are left in the pot, but hacks like adding baking soda to the water can yield eggs that are easier to peel and serve."
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