This is our full-proof method for cooking eggs. I posted this a couple of years ago. A friend decided to try another method instead of the one below. The eggs were brought to a boil and then the heat was turned off. The eggs stayed in the water for 12 minutes with the lid on. This method resulted in eggs that were not fully hard boiled. The method below always works!
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.