I used to not be a big fan of hard-boiled eggs. They were difficult to peel, stinky and often the yolk turned a creepy grey color. That is, of course, until I discovered the way to make perfect hard boiled eggs.
You Will Need
Eggs (glad we got that clear...)
A Pot with a lid
First, for health reasons it is best to use eggs from pastured (aka bug-eating) hens (Why? This is the natural life of a hen--the more we steer away from this the less nutritious the eggs.)
Second, for ease of peeling it is best to use eggs that are at least ten days old. (Why? Well, if you really want to know: Freshly laid eggs have a pH between 7.6-7.9. They also have a protective coat around the shell. When that coat is removed during washing/rinsing the shell becomes porous--allowing air to replace carbon dioxide in the albumen (egg white). This changes the eggs pH, making it closer to 9.2. At this higher pH the inner membrane does not stick to the albumen. Thus, the shell peels easier. Also, the older the egg the more it shrinks and the air space between the shell and the membrane increases.)
Now that we covered the science, we can get to work...
To start, place the eggs (I used ten) in a pan.
Next, add cold water to cover the eggs.
Place on stove at high heat.
As soon as water starts to boil, remove pot from heat and cover for 15 minutes.
Promptly remove lid and pour out hot water. Run cold water over the eggs for 5 minutes.
Strain and place in refrigerator or enjoy immediately. Voila! Easy to peel, golden-yellow yolked, non-stinky, hard-boiled eggs.