How to boil eggs? Hard boiled Eggs

Problems

There are two major problems with hard boiled eggs.
1. The hardboiled eggs will not peel, the whites are too sticky to the shell.
The fresher the eggs, harder it will be peel them because the white membrane is just not mature enough. Choose eggs that are about 14 days old. It is also easier to peel eggs when they are cold. In United States, the eggs are sold with expiration date . After the expiration date, the eggs are still good, they just can not be sold as fresh. For hard boiled eggs, choose eggs that are at least 10 days past the stamped expiration date.
2. The hard yolks have a greenish tinge. The egg yolk has iron, and egg white has sulfur. When the yolk temperature rises to 160º F, chemical reaction between iron and sulfur forms the green tinge. Therefore, we should not cook too long.

Do not cook eggs at high heat, it makes the egg whites rubbery.
Do not add salt to the water, adding salt to water raises its boiling point.

I have described four methods: Julia Child boil and cool (212 to 70ºF), Idli Steamer (204 to 208ºF), Vegetable Steamer (204 to 208ºF), and Poaching (194 to 201°). Julia Child's method is most common and simple as it needs no special equipment like steam basket or a thermometer to monitor temperature.
The next best is an Idli steamer, it might be the easiest and best equipment to hard-boil eggs.

Julia Child's method

I call it Julia Child's method, because according to my research she was the first one to document this method.

Step 1: Choose eggs that are at least 14 days old.
Step 2: Choose a cooking pot with a lid. You also need a colander
Step 3: Place eggs in a pan.
Step 4: Pour water in the pan, till the eggs are submerged and there is about 1" water on top of the eggs.

Do not add salt to water. It will raise the boiling point of the water making the egg whites rubbery.

Step 5: Turn on heat at high. Let the water come to a rolling boil.
Step 6: As soon as the water starts to boil, turn off heat. Cover the pan with a lid and wait 20 minutes.
Step 7: As soon as the 20 minutes are up, transfer the contents in to the colander and drain out the hot water.
Step 8: Immerse eggs in iced cold water for about ten minutes. It will make the peeling easier and prevent formation of green around the egg yolk. I usually slightly crack the eggs and put them in the freezer for about half an hour. I don't let them freeze, I just want them to get cold as soon as possible. After half an hour, I move them to the refrigerator section.

Idli Steamer

You can use either old stove top Idli steamer or an electric Idli steamer. I will use old fashioned stove top steamer. You will have to experiment for the needed time in an electric steamer, it may take 20 minutes.
Step 1: Choose eggs that are at least 14 days old.
Step 2: Place the eggs in the Idli plates on the tree. Do not put more than one egg per indentation. If you wish, you may choose a plate to make smaller Idli so you can put more eggs on a single plate.
Step 3: Add water to bottom pot.
Step 4: Turn on heat at high. Let the water come to a rolling boil. Steam cook for ten minutes. Turn off heat and wait 20 minutes.
Step 5: Use Tongs to remove the eggs and immerse eggs in iced cold water for about ten minutes. It will make the peeling easier and prevent formation of green around the egg yolk. I usually slightly crack the eggs and put them in the freezer for about half an hour. I don't let them freeze, I just want them to get cold as soon as possible. After half an hour, I move them to the refrigerator section

Vegetable Steamer

This method requires either an Asian Vegetable steamer, or you can use a colander, a pot which can accommodate the colander and a lid.
Step 1: Choose eggs that are at least 14 days old.
Step 2: Place the eggs in the colander, Put the colander in the pan.
Step 3: Add water just to the feet of the colander.

Do not cover with lid, covering with lid will increase the temperature.

Step 4: Turn on heat at high. Let the water come to a rolling boil.
Step 5: Steam cook for 10 minutes. Cover the pan with a lid and wait 20 minutes.
Step 6: Remove the colander and drain. Immerse eggs in iced cold water for about ten minutes. It will make the peeling easier and prevent formation of green around the egg yolk. I usually slightly crack the eggs and put them in the freezer for about half an hour. I don't let them freeze, I just want them to get cold as soon as possible. After half an hour, I move them to the refrigerator section

In-shell Poaching

I call it Poaching because of its similarity to poaching chicken or meats.
Step 1: Choose eggs that are at least 14 days old.
Step 2: Choose a cooking pot with a lid. You will also need a colander
Step 3: Place eggs in a pan.
Step 4: Pour water in the pan, till the eggs are submerged and there is about 1" water on top of the eggs. Cover the pan with the lid.
Step 5: You will need a thermometer. Turn on heat till water reaches about 195º F. Turn your heat to low. For poaching, you need a temperature between 194 to 201°F.
Step 6: Poach for 15 minutes. Transfer the contents in to the colander to drain out hot water.
Step 7: Immerse eggs in iced cold water for about ten minutes. It will make the peeling easier and prevent formation of green around the egg yolk. I usually slightly crack the eggs and put them in the freezer for about half an hour. I don't let them freeze, I just want them to get cold as soon as possible. After half an hour, I move them to the refrigerator section