I am shocked at how many restaurants do not know how to properly hard cook an egg. A sulfurous-smelling hard boiled egg with a rubbery white and a greenish/black-ringed yolk is unappetizing. I can excuse the home cook, but not a professional.
Jacques Pepin's method is so easy and foolproof. I am posting this as a tribute to the chef who has taught me so much in his books and on his TV shows.
Pierce the end of the egg with a thumbtack to release the air when cooking. Gently lower the eggs into a pot of rapidly boiling water, reduce heat to a low simmer, cover, and cook for 10 min. Drain the cooking water, shake the pan to crack the eggshells slightly, then drop the eggs into an ice-water bath for 10 min. to cool and dissipate the sulfur. Peel under running water.