With knowledge comes power. The power to boil eggs that won’t turn gray, perhaps? I know, that isn’t the kind of power that changes lives but it will certainly make your potato salad pretty. It’s something! The knowledge behind this power? Eggs go gray when they are overcooked (the iron in the egg yolk reacts with the hydrogen sulfide in the egg white when the egg is overcooked). So, the trick is to cook the eggs just enough so the yolks are done but not overcooked, which not only causes the gray ring but dry, crumbly yolks. Powerful stuff, people. Powerful stuff.
Place desired number of eggs* in pan. (I like to boil enough eggs that they fit snugly so they don’t get knocked around during the initial boiling phase.) Cover eggs with cold water**. Place tight-fitting lid on pan. Cook over high heat until water comes to a boil. Turn heat to low*** and cook 10-12 minutes****. Remove from heat and immediately drain hot water and fill pan with cold water and ice. Let eggs sit in ice water for at least 5 minutes. Serve or store in refrigerator until ready to eat. Use within 5 days.
*week-old+ eggs will peel easier
**starting with cold water which allows eggs to heat slowly will reduce cracking
***some people turn heat off and others go so far as to remove the pan from the heated surface all together . . . I keep my pan over low heat
****don’t overcook or the yolks will turn gray