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This is one of the things that I have had trouble with - that is why I am adding it to the 15 listing.
For hard-cooked eggs, place in a saucepan, preferably glass or enamel
Unshelled eggs
Cover them with cold water
Put the pan over medium heat and bring the water to the boiling point. Lower heat to a simmer. Now watch your time. If the eggs are 70°F [about room temperature] it's 10-15 minutes. They will require 2 minutes more if they are right out of the refrigerator.
Hard-cooked eggs should be plunged into cold water at once to stop further cooking and to prevent the yolks from discoloring.
To shell hard-cooked eggs, crack the shell and roll the egg on the counter to free the thin tough skin from the egg and make shelling easier.
©2006 Jan Allison
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