There is an art to cooking eggs in the shell. This recipe gives eggs cooked  to taste without that grayish tinge in the yolk.

The quick version

Cover with COLD water
Bring to boil, take off heat and let stand
Soft – 1 to 5 minutes
Hard – 15 to 17 minutes
Stop cooking in cold water

The Full Version

Difficulty – Easy
Time Required – up to 25 minutes

Method

• Place eggs in a single layer in a saucepan.
• Cover with at least one inch of cold water over eggs.
• Cover the pot and bring to a boil over medium heat.
• As soon as the water comes to a full boil, remove from the heat and let the eggs stand in the water.
  • Large soft-cooked eggs – stand 1 to 4 minutes (depending on taste)
  • Large hard-cooked eggs – stand 15 to 17 minutes.
• When cooked to the desired level, drain off hot water.
• To stop the eggs overcooking, immediately cover with cold water and add a few ice cubes.
  • Soft-cooked eggs – let stand in cold water until cool enough to handle then serve immediately.
  • Hard-cooked eggs – let stand in cold water until completely cooled and use as needed.

Tips:

• Never boil eggs, it makes them rubbery.
• Use older eggs, fresh ones won’t peel properly.
• To keep eggs from cracking while cooking, before placing in the water, pierce the large end with a needle. This will also make them easier to peel.