A perfectly hard boiled egg is a delight. It possesses a well centered creamy yolk with no disagreeable green tint around the edges. Such an egg is not hard to produce if you follow the few simple instructions presented here.
Place the number of eggs you wish to hard boil into a pot. Fill with cold water until they are just covered. Some say that adding a little salt to the water helps the shells come off when peeling them later. I personally can't vouch for it, but doing so can't hurt.
Eggs in a pot of water
Over medium heat, bring the water to a boil and boil gently for 2 minutes. During these 2 minutes, stir the eggs, which will help the yokes center themselves within the whites. Cover the pot with a lid, remove from heat and sit for 10 minutes. Letting them steep this way prevents a green tint forming around the yolk.
The eggs will now be hard boiled. Transfer eggs to a bowl of cold water to prevent further cooking. Peel immediately.