My method produces firm but tender yokes, no gray rings and smooth easy peeling (well, 95% of the time!). I put large eggs cold from the fridge into a saucepan and cover with cold water by about an inch. Bring to a boil and keep boiling for 6 minutes. Immediately drain the eggs and crack all over either by hand or by shaking in the pan. Run cold water over the eggs until the water and pan are cold. Allow to sit at least 10 minutes before peeling. If cooking more than 6 eggs, increase boiling time by 2 minutes for each additional 6 eggs.
My method produces firm but tender yokes, no gray rings and smooth easy peeling (well, 95% of the time!). I put large eggs cold from the fridge into a saucepan and cover with cold water by about an inch. Bring to a boil and keep boiling for 6 minutes. Immediately drain the eggs and crack all over either by hand or by shaking in the pan. Run cold water over the eggs until the water and pan are cold. Allow to sit at least 10 minutes before peeling. If cooking more than 6 eggs, increase boiling time by 2 minutes for each additional 6 eggs.