A lot of requests for a tutorial on this. It makes sense given that most hard boiled eggs end up sticking to the insides of their shells, and/or with that blue/green film around the yolks which signifies over-cooking. The first problem is best solved by time. Sticky shells result when you boil very fresh eggs. Easy-peel eggs can be had by either aging the eggs in the fridge for 10 days or longer, or letting the eggs sit at room temperature for about 24 hours. The aging loosens the membrane that surrounds the white from the inside of the shell, and that does the trick. Note that before you hard boil your eggs they should be chilled again, at least for this method, which assumes cold eggs.
So then, how to hard boil eggs in such a way that you don’t overcook them? Why just like this. Begin by placing your cold eggs in a pot and covering them with cold tap water, about an inch over the tops of the eggs is fine. More won’t hurt anything. Place the pot on the stove over medium-high heat. A little vinegar will help congeal any egg white that leaks out through a crack. A few tablespoons of salt is said to loosen those membranes I mentioned, but I’ve only had so-so results from that method.
Note: always boil one more egg than you need so you can check for doneness. And enjoy a light snack, maybe with a short beer and a dab of mustard. Nice.
While the eggs are heating, prepare an ice water bath (this will stop the cooking when the eggs have reached perfect doneness.
When the eggs reach the boil — but not a rolling boil — take them off the heat. Steam is terrible for photography. Sigh.
Let the eggs sit in the hot water for 10 minutes. At that point find your test egg, preferably the one with the crack in it. Lower it briefly into the ice bath, peel it and slice it in half. Perfecto.
If your eggs still look a little creamy in the center, let the boiling go on for another two minutes. That should do the trick. At that point, gently immerse the cooked eggs into your ice water bath. Allow them to cool completely, 20-30 minutes.
Remove the eggs from the bath and carefully place them on a rack to dry. Let them air dry for an hour or more. Carefully stack them in a bowl until they’re ready to be used. That’s it!