I always fear hard boiling an egg…..don’t get me started on soft boiling….EH.
So I just spend forever reading this article on SERIOUS EATS – very informative but very long. Here is their tl;dr summary.
Lower your eggs straight from the fridge into already-boiling water. If boiling, lower the heat to the barest simmer. Cook the eggs for 11 minutes for hard or 6 minutes for soft. Serve. Or, if serving cold, shock them in ice water immediately. Let them chill in that water for at least 15 minutes, or better yet, in the fridge overnight. Peel under cool running water.
I of course got nervous that it was ALL wrong…so i cracked one egg open before shocking it and ta da…perfectly hardboiled.