Have you ever boiled eggs only to find an ugly greenish/greyish ring around the yolks? There’s nothing wrong with the egg and it’s still completely edible, it just means the eggs were cooked a little too long. Here is a way to cook beautiful, perfectly cooked whites and yolks every time.
Place eggs in a pan that has a lid with enough water to cover by about an inch or two, keeping the lid close by but not on the pan yet. Turn burner on high. I know the old saying about a watched pot never boils but trust me on this one…you do NOT want to turn away from this pot. Stand right there and wait…and wait…and wait…until that pot boils. It will…eventually. It may seem like you need to be an octupus to achieve all this at the same time but it’s easier than you might think. As soon as the water comes to rolling boil turn the burner off, slam the lid on the pan (ok, the slamming part is oppoptional but if your husband is rubbing you the wrong way that day you can make a pretty good statement with the slamming part), quickly move the pan to a different burner that is cool while at the exact same time setting your kitchen timer for 10 minutes (if you’re using Jumbo eggs go for 12 minutes). There…see? You really don’t need eight arms but you do want to do these things pretty quickly because timing is everything in this method. Once the kitchen timer goes off dump the water and start running cold water over the eggs while giving them a few good cracks on all sides. This allows some cold water to get inside the shell and cool them down a bit to help stop the cooking process. NOW you can walk away or continue peeling. I usually continue peeling because most times I find them easier to peel while warm.
Slice open and marvel at the gorgeousness of one of the most perfect creations on Earth.