Seven ways to hard-boil eggs

For some reason, the seemingly simple task of hard-boiling an egg appears to be very confusing, and numerous techniques have sprung up to demystify it. Of course, you’re looking for a yolk that’s firm but not dry (or green!), a shell that remains intact during boiling, and, preferably, an egg that’s easy to peel. What follows is just a sampling of the many ways of achieving this.

• From the Wikipedia:
  1. Cover eggs with 1″ of cold water
  2. Heat to boiling
  3. Boil for 10–15 minutes
  4. Remove eggs from water; cool at room temperature
• Also from the Wikipedia; attributed (incorrectly, I believe) to Alton Brown:
  1. Heat water to boiling
  2. Add eggs
  3. Turn off the heat
  4. Remove eggs when water cools (about a half hour)
• From Alton Brown (for sure):
  1. Cover eggs with cold water
  2. Heat to boiling
  3. Cover pan, remove from heat, wait 12 minutes
  4. Peel immediately under cold running water
• From the British Egg Information Service:
  1. Poke a small hole in the large end of each egg
  2. Cover eggs with 1″ of cold water; add a pinch of salt
  3. Simmer for 7 minutes
  4. Serve immediately
• From the Fannie Farmer Cookbook:
  1. Poke a small hole in the large end of each egg
  2. Cover eggs with water
  3. Heat to boiling
  4. Simmer for 15 minutes
  5. Place in cold water immediately
• From the Better Homes and Gardens New Cookbook:
  1. Cover eggs with water
  2. Heat to boiling
  3. Simmer for 15–20 minutes
  4. Soak in cool water for 2 minutes or more
• Buy self-timing eggs