I also called them hard-cooked eggs, Nan. And for the same reason.
On that pin thing: I've seen that recommendation numerous times. And never understood it.
Has anyone here ever had an egg explode while cooking it? Even in boiling water it just doesn't happen. They don't even crack in the water, unless they have hairline cracks beforehand. I've hard-cooked thousands of eggs; never punctured one of them, hever had one explode.
But, if you do a lot of eggs, and believe in puncturing them, it's simple enough to make a jig for it. Take a board at least 3 x 3 inches. In the center drill a hole, using a bit smaller than the diameter of a heavy-duty sewing needle. Push the needle through the hole so the point extends about an eighth of an inch. Cut the back of the needle off flush with the bottom of the board. You're good to go. Just bring the egg down onto the needle point, rather than the other way around.
>Remove the pot from the heat, cover, and let sit for 17 minutes. (I've let them sit longer and they were still okay.) <
Had to smile at this. When Betty Groff taught me what is essentially the same method, she insisted they have to sit for 20 minutes.
My feeling is that you can't overcook them, using this technique. So the time doesn't matter, except that it should be at least 15-18 minutes to assure that they're cooked through.
BTW, when cooking a large number of eggs I find it easier to shock them right in the sink, rather than using a bunch of bowls. Fill the sink about halfway with ice/water, drain the eggs, and drop them into the ice water.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling