See, I've been reading this book called "How to Read a French Fry," by Russ Parsons. It's a semi-scientific book (emphasis on semi), the goal of which seems to be to get you to understand why things work the way they do, for some subset of the large number of miracles that happen in kitchens every day.
The relevant chapter is on eggs. Though really, all you need is a sentence or two:
The Perfect Hard-Boiled Egg
Paraphrased from "How to Read a French Fry" by Russ Parsons
Directions:
Put egg in small pan and cover with water. Bring water to a boil, turn off heat, let water cool to warm (you could leave your hand in it indefinitely).
The result:
Voila! Your perfect egg is done. No gray, no rubber, just delicious. What do you do with your hard-boiled eggs?
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