Perfectly Hard-Boiled Eggs (?)

Being a 'foodie' and loving to cook, you'd think by now I'd have perfected this technique.
Well. . .I haven't!

Sometimes the yolks are perfectly yellow-gold, other times, they have a grey-green edge. Sometimes they peel easily, but occasionally, they're a mess! I've found that can be avoided, to some degree, by using eggs that are a little older. I don't know if these problems generally has to do with the quality, age of the egg, or cooking time.  A cooking mystery!

This morning, on a TODAY show cooking segment with Dylan Dreyer and her son Cal, 'Cooking With Cal,' she shared her simple hard-boiling technique.

Put the eggs in a heavy-bottomed pot. Cover the eggs with cold water.  Bring this just to an active-rolling boil. Turn off the heat, cover and set the timer for 20 minutes. Pour off the hot water and cover the eggs with very cold water. Replace the water a couple times to stop the cooking process and completely chill the eggs. Dry and store in the 'fridge until you're ready to eat them or use in a recipe. They'll stay fresh for 5-7 days.

This worked well - It'll be my new go-to hard boiling method! . .Lin