I’ve tried a bunch of different ways to make the perfect hard boiled egg, but this is the one! Timing is for large eggs.
Bring a pot of water up to a boil, with enough water to submerge the eggs.
I use a gravy ladle to gently lower the eggs into the boiling water so they don’t hit the bottom and crack.
Boil for 12 minutes.
Immediately pour some cold tap water into the pot, tip the pot and drain off some water, then add more cold tap water. Do this several times until the water is cool, then dump in some ice and let the eggs sit for a while to cool down completely. The yolks should be perfectly cooked and the peels slip off easily. For me, perfectly cooked is pretty well done, with just a slight orange cast to the yolk. If you like your yolks harder or softer, vary the cooking time to suit.