I have discovered the best way to cook hard-boiled eggs and it works for me! Perfectly yellow yolks with NO yucky green ring and weeeee easy-to-peel eggshells!
This is how I do it..... for a 3-quart STAINLESS STEEL (preferably surgical steel) saucepan, I take up to a max of 10 eggs, wash them very well under running water (just take away the evidence of where they exited from the hens hehehehehe). I place them in the saucepan and then I put in approximately 2-3 TBSP of water.
Whaaatttt? Yessssssss! Just that much water.
Put the lid on, place it over low heat then DO NOT OPEN for like 10 minutes. As a friend of mine put it, it is like steaming the eggs instead of boiling them.
Reason why I like this is because the eggs do not taste like they drowned in the cooking water. The natural saltiness of the eggs remains.
I am not saying this is the most perfect way for all....but it does work for me and it worked for friends who have followed my advice. So why don't you give it a try? :-)