More often the not, someone will hard boil and egg, their kitchen will smell, and the eggs will have a nasty greyish green line seperating the yolk and the white. This is not how to hard boil an egg. Originally I was going to include this on a post on making Gibriche sauce, but I think this warrants a post all its own. For this we will require:

• One pot, large enough to cover the eggs by two inches
• One bowl filled with ice and cold water
• Eggs
• Aqua Freea (aka tap water)

First we will take the pot, put the eggs in, and fill up with water. We will then put that pot on the stove, and bring to a boil. We will allow the water to simmer for one minute exactly. Take the pot off the heat, allowing the eggs to cool inside the water for exactly ten minutes. Remove the eggs and place them into the ice bath. When cooled peel the eggs. Use the eggs for Gibriche (excellent on fish), Deviled Eggs, or eat them on their own. If you cook the eggs too long, the eggs will start to produce sulpher compounds, which is responsible for that ugly grey ring, and horrible smell. Throw these out and start again. You should end up with cooked whites, and creamy yolks.