Two Ways with Hardboiled Eggs (Neither Mine, but Forgot Title of One)

Here is a reference and link to the second way:

Huffington Post : Instead Of Boiling Your Eggs, You Should Try Steaming Them
There’s a better way.
Julie R. Thomson | 08/23/2016 06:01 am ET | Updated Aug 23, 2016
http://www.huffingtonpost.com/entry/hard-boiled-eggs-how-to_us_57b5f4a7e4b00d9c3a160d01?p6v8c3qyy39dx6r

I'll give her the word about stating the problem:

As simple a food as they are, hard-boiled eggs are in fact a little tricky to get right. If you cook them too long, they’ll get that unappetizing green ring around the yolk. Start with them too fresh and they’ll be impossible to peel. If you’re looking to make a quick egg salad for lunch, this can put a real snag in your plans.

There is a cookbook I once read, BUT of which I forgot the title, and it deals with applying science to cookery, if that can help YOU find it. It may not be on Amazon, I found it on a sale of old books, either a second hand shop or a market stand.

It has another solution.

Put raw eggs in casserole. Cover them with water. Take them out, make the water boil, take away the heat and add eggs into it while the water continues simpering. If you use salt in water, eggwhite which comes out through cracks will solidify before draining the egg of the white./HGL