Beautiful Hard Boiled Eggs

This is how I hard boil my eggs. They turn out really nice each time.
-Tips for hard boiled eggs-
-Let eggs sit on counter for 30 min to come to room temp. Helps them not crack and they seem to peel easier.
-Use older eggs. They peel easier then fresh eggs.

-How to make hard boiled eggs-
Place eggs in a good sized pot with enough room so they don't bump into each other. Cover eggs with cold water until its an inch above the eggs. Cove the pot with a tight fitting lid. Place pot on burner and turn on high. Bring to boil (approx. 6 mins) checking often. Once the water has come to a full boil move pot to a cold burner. Why do we do this? If you allow the eggs to cook in boiling water for several minutes, the egg white will toughen and become rubbery. Egg white solidifies between 140ºF and 149ºF, and the egg yolk will coagulate between 149ºF and 157ºF. This temperature is much lower than the boiling point of water (212ºF). Add 1 tsp. of salt to water, this helps the shells peel and it doesn't make them salty. Keep the pot covered and let the eggs sit in the hot water for 30 mins. As soon as the 3o mins is up place the eggs in a bowl of cold ice water or let cold water run over the eggs. Let the eggs sit in the cold water for 25 mins this will prevent the greenish colored ring from forming around the eggs. The green color results from a chemical reaction between the iron in the egg yolk with sulfur found in the egg white. To peel the eggs gently tap them on a hard surface to crack the shell then peel the shell off under cold running water. Well there you go, hard boiled eggs!