Perfect Hardboiled Eggs

I never liked when hardboiled eggs got that gray ring around the yolk, but I thought that's just how they're supposed to be. Then I found these instructions for perfectly yellow-yolked hardboiled eggs. (It also takes only about a half hour!)

1. Put eggs in a large pot. Cover with water (about 1 inch above the tops of the eggs).
2. On the stove, bring water with eggs to a boil (uncovered).
3. As soon as the water is boiling, remove from heat, cover, and set a timer for 10 minutes.
4. While eggs are covered, prepare a bowl with ice water. This will stop the eggs from continuing to cook once they're out of the hot water.
5. When timer goes off, use a slotted spoon to remove eggs. The instructions recommend tapping them against the countertop to crack them slightly (unless you're preparing eggs for dyeing). Then place in ice water.
6. Let stand in the ice water for at least a minute. Then they're ready to be eaten or put away!

For soft-boiled eggs: Use instructions above, but leave eggs covered for only 3 - 6 minutes (see link for details).