This is Monsieur Jacques Pepin’s fail-proof way of making hard-boiled eggs. He states some common problems with badly boiled eggs:
-unpleasant sulfur gas smell
-greenish hue around the yolk
To prevent this, Pepin advises to simply prick a hole in the shell at the wide end of the egg, through the small air pocket. This can be done with a sewing needle, or a pushpin.Place an egg in a saucepan and cover with cold water. Bring to a boil, and turn heat down to low. Simmer for 3-5 minutes, depending on the size of the egg (medium to jumbo). Turn heat off, cover the pot, and let sit for about 5 minutes. Pour the water out, and shake the egg in the pot, allowing it to bang up against the sides to help crack the shell. Place the egg in a bowl of cold or ice water. After they have cooled down, peel the egg in the water.
Pricking the shells allows pressure to equalize and gases to escape during the cooking process. Cooking over a low heat and finally, allowing them to steep in the hot water, yields a tender white and a creamy yolk. The final soak in the cold water lets water rush in under the shell to facilitate peeling.