Hard boiled eggs.. help!

[lisau39]

I boil for 10 minutes and then put cold water on them. Beautiful eggs every time.
YUM.

(((lisa)))

[not2late]

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.

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.

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.