There’s a million and one “perfect techniques” for the perfect hard boiled egg. Everyone has their favorite. I have not tried them all, as the way I’ve been taught, works without fail every time. Put eggs in cold water with some acid of some sort, like white wine vinegar (this will help keep the egg whites in the shell if any crack, as well as make the shell easier to slip off), in a sauce or small stock pot over high heat. Once water starts to boil. Cover pot, and turn off heat. Let the eggs cook for exactly twelve minutes, then transfer to an ice bath to shock and prevent the eggs from cooking further. As soon as the eggs are cooled enough to touch, start removing the egg shells before they completely cool. As long as the egg is still warm, the shells will slip right off with ease.