It comes from a chicken, not a bunny, dummy . . . and, when I do the boiling-- or when I did the boiling-- more often than not it came out runny . . . sad to say, but until a few days ago, I could not successfully cook a hardboiled egg-- I had read this and that on the internet, but the numbers never took hold in my brain, and I often boiled the egg too long and the shell cracked, spitting white solar flares of egg-white into the bubbling water, or once I boiled the egg, when I tried to peel it under cold running water, chunks of egg came away with the shell, and the final product was a cratered, pock-marked mess, or-- what happened most often-- is that I would crack the shell and the egg would still be gelatinous and slimy and I would toss it . . . but those days are over: my wife learned a simple recipe in her cooking class, and not only does it work, but I've figured out a mnemonic device so that I can actually remember what to do, which is equally as important as the fact that the technique works . . . here it is:
1) put the egg in water;
2) boil the water;
3) once the water boils, turn off the heat and cover the pot;
4) let the egg sit in the covered pot for 12 minutes;
5) remove the egg from the water;
and this not only cooks the egg to perfection, but-- for whatever reason-- this method makes the egg very easy to peel, and it's easy to remember because when you buy eggs, they come in packs of twelve, and the number of minutes you need to leave the egg in the water is twelve . . . so as long as you're at sea level (maybe even if you're not at sea level) this is the method . . . buy a dozen eggs, boil the water, turn off the heat, cover the pot, and let the dozen eggs sit in the water for a dozen minutes.