I discovered this method of hard cooking eggs (attributed to Alton Brown) via Pinterest and Greetings from the Asylum.  The concept is that baking them instead of boiling them is more consistent and results in less gray, less smelly, more creamy eggs.

As you can see, the eggs will sit perfectly on most oven racks and it doesn’t matter how clean the rack is, because you will be peeling the eggs.  Bake them at 325 for 30 minutes.

As soon as you take them out (with tongs), plunge them into ice water to stop the cooking (and prevent that grey ring around the yolk that happens when they cool too slowly). (more…)