There are countless methods for making hard-boiled eggs, and as many opinions regarding which is the right one. The whole exercise can be frustrating, particularly for those of us who boil eggs only once or twice a year.
I have a method I settled on years ago, when I worked with a high-end restaurant group in Los Angeles. The method is simple and forgiving. Don’t worry about overcooking the eggs. Because the water is slowly cooling over time, you’re unlikely to find any of that dreaded grayish-green color in the yolk. Because the eggs start in cold water, they’re less likely to crack as they boil.
Sometimes, there’s nothing worse than going to all the trouble of cooking eggs, only to have your beautiful ovals reduced to pock-marked, well, things when you try to remove the shells. These eggs shouldn’t be hard to peel at all. Crack the shell all around the egg, and gently peel it away (I find it easiest to start at the wide end of the egg). Find the shell sticking to the white? Simply peel the eggs under cool running water.