This is Julia Child's recipe for hard-boiling eggs that are easy to peel and do not have a gray area around the yolk. It's a bit complicated the first time you do it, but it becomes second nature. Place six eggs in a pot and fill with cold water. (If you boil more eggs, the recipe changes, but I don't have it!)Make sure there is at least one inch of water over the eggs. Bring the water to a full boil, remove from heat, cover, and leave to set for exactly 17 minutes. Meanwhile, fill a bowl with ice cubes and cold water. When the timer goes off at 17 minutes, transfer the eggs to the ice water with a slotted spoon and bring the hot water back to a full boil. After chilling the eggs for two minutes, return them to the boiling water for ten seconds, then back to the ice water with the slotted spoon. This process shrinks the egg from the shell while preventing the gray that results from overcooking. For fresh eggs, crack the eggs and return to the ice water for ten to fifteen minutes to allow the water to seep in under the shell. Peel the eggs and make something fabulous! I did a search and could not find this posted, but if it is, I apologize for the repetition.