This is our full-proof method for cooking eggs.
6-8 cold medium or large eggs (right out of refrigerator)
Place cold eggs carefully into a medium saucepan. Cover with cold water. Bring the eggs to a boil and turn down heat immediately to a simmer and cover. Put on a timer for 10 minutes exactly and simmer the eggs for ten minutes, no more.
Drain the eggs carefully if you don’t want the shells to crack or not so carefully if you plan on peeling the shells for eggs salad etc. Pour cold water over the eggs. Drain this water and add cold water again. Let the eggs stay in cold water for 3-4 minutes or longer if desired.
These eggs will be perfectly cooked. The yolks will be done but not too hard. There will be no black ring around the yolk.