Here's a youtube video of Jacques Pepin's method:
YouTube - How to really make a hard boiled egg
Here's Julia Child's method. From
Julia's Kitchen Wisdom.
Quote:
For 12 eggs (I don't recommend more at one time). Pierce a pinhole 1/4 inch deep into the large end of each egg---allowing the air bubble to escape. Place the eggs in a deep saucepan and cover with 3 1/2 quarts of cold water. Bring just to the rolling boil, remove from heat, cover the pan, and let sit for exactly 17 minutes. Transfer the eggs to a bowl of ice and water and let chilll for 2 minutes--to shrink the egg body from the shell. Meanwhile, reheat the cooking water to the boil. Lower 6 chilled eggs at a time into the boiling water and let boil exactly 10 seconds--to expand the shell from the egg body.
Let chill for 20 minutes or more--well chilled eggs are easier to peel. To peel, crack each egg gently all over on your work surface, then peel under a small stream of cold water, starting at the large end. The eggs will keep perfectly for several days when submerged in cold water and left uncovered in the refrigerator.
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And the American Egg Board's method:
American Egg Board - Basic Hard-Cooked Eggs
I use a combination of Julia Child's and Jacques Pepin's: I follow Julia's method for cooking, but I follow Jacques Method after they are cooked---pour off the water, shake them in the pan until they are cracked,add cold water and let them sit in it until cool. They don't have that grey-green hue around the yolks, they don't have that "hard boiled egg" odor and the whites aren't rubbery and tough.
