Boiled Eggs

In two-quart sauce pan, cover bottom of the pan with eggs (takes 7 of them)

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Add cool tap water to one inch over the tops of the eggs.

For Whirlpool induction cooktop, on the smaller burner, set to 6 (at 1 o'clock position). Do not put on the highest temperature.

Set timer for 15 minutes. (Time starts from cold state, not from when the water starts to boil.)

Cook uncovered for these 15 minutes.

Shut burner off but leave in the same spot.

Set timer for 13:30 minutes and leave them in pan, covered for this period.

Remove egg, crack shell by tapping 10 times and shell one at a time under cool water.

Plunge peeled egg in cold water.

Repeat that process, one at time for the remaining 6 eggs.

Drain and store eggs in the refrigerator until up to 2 days until time to use them.

Voila! Perfect hard boiled eggs and no gray ring around the yolks.

I think the secret to peeling them is to peel them under cold water immediately after removing from the hot water. It works for me even when the eggs are really fresh.