The key to successful hard boiled eggs is gentle heat and slow cooking. By using this method, the egg is moist and tender with no off odor and a perfectly yellow egg yolk.
Overexposure to high heat releases sulfur from the egg white and iron from the yolk, which results in that unpleasant odor and gray-green coloration on the outer yolk.
Place eggs in a pan large enough to hold the eggs so they are covered by two inches of cold water. Bring to a boil, turn off the heat, cover and let sit for 12 minutes.
Plunge the eggs into an ice bath and let cool completely.
Crack and peel for delicate and delicious hard boiled eggs!
Use to make egg salad, deviled eggs, or slice to top salads.