Although Making a hard is a simple process, getting it cooked just right makes a difference on how it tastes. A hard boiled egg tastes best when the yoke is just cooked through, but not over cooked and the yoke has a creamy consistency that you will notice when you eat it. Secondly there is the matter of being able to peel the egg without the shell sticking. These are two things that I will discuss here. Cooking the eggs is a simple matter of putting the eggs in a pan and adding room temperature water until the eggs are covered by 1/2″ to 1″ of water, bringing the water in the pan with the eggs in it to a boil over medium high to high heat. Then turning off the heat and letting the eggs set in the water till it has cooled. When the eggs are over cooked they start getting a black color on the outside of the yoke and the texture of the yoke is much less creamy (See picture above for a egg cooked correctly). Altitude can be a factor which you will need to adjust for. I am at 1200ft Above Seal Level and when I cook the eggs I just bring the water to a boil. Not a full rolling boil, but just so the bubbles are rippling the surface, and not just little bubbles coming up. Then I leave the pan on the burner and shut it off and remove the eggs when they are fully cooled and eat them or put them in the fridge for later. That describes the cooking process, now to get the shells to not stick to the egg white. I find that after eggs have set in the refrigerator for 1.5 to 2 weeks before cooking them, they stick less, very fresh eggs have a lot of problems with the shells sticking. You know when the egg is fresh, the insides fully fill the shell, aged eggs have a small air pocket in the shell. The second thing I do to reduce the sticking is put about 1 tsp of salt in the water being used to boil the eggs. Then when I peel the eggs, I tap them with my finger and crack the shell all around into small pieces and then lightly squeeze the egg on all sides to loosen the shell from the white. Then I remove the peel from the egg. Now when it comes to eating them, lots of people like them with some salt or pepper or both. I like to cut them in half and take a little bit (maybe a 1/4 tsp) of spicy brown mustard and put on them. Hope you try making the eggs this way, I am sure you will enjoy the finished product.