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Just finished a Julia Child (older) book at the library. Here's her idea:
The Perfect Hard Boiled Egg

Recipe By : Julia Child, “The Way to Cook”
Preparation Time :0:40

For 1-4 Eggs:
1 to 4 Eggs
2 quarts water -- * see note

For 12 Eggs:
12 Eggs
3 1/2 quarts water -- * see note

For 24 Eggs:
24 Eggs
6 quarts water -- * see note

Special Equipment
High (not wide) Saucepan with cover
Bowl w/ice cubes & water (large enough to completely cover eggs)

*note: water should cover the eggs by 1 inch, so use a tall pan, and limit
cooking to 2 dozen eggs at a time.

1. Lay the eggs in the pan and add the amount of cold water specified. Set
over high heat and bring just to the boil; remove from heat, cover the pan,
and let sit exactly 17 minutes.

2. When the time is up, transfer the eggs to the bowl of ice cubes and
water. Chill for 2 minutes while bringing the cooking water to the boil
again. (This 2 minute chilling shrinks the body of the egg from the shell.)

3. Transfer the eggs (6 at a time only) to the boiling water, bring to the
boil again, and let boil for 10 seconds - this expands the shell from the
egg. Remove eggs, and place back into the ice water.

Chilling the eggs promptly after each step prevents that dark line from
forming, and if time allows, leave the eggs in the ice water after the last
step for 15 to 20 minutes. Chilled eggs are easier to peel, as well.

The peeled eggs will keep perfectly in the refrigerator, submerged in water
in an uncovered container, for 2 to 3 days.

We float a couple (if they are whole--otherwise, use 1/2 teasp.) at the holidays in a slow cooker of hot cider along with the cinnamon sticks, cloves, orange peel, etc.

I thank you for that information! I was not aware. We just recently watched the show and we were appalled at the rather low-rent diction. You are obviously correct in indicating "some like the personality" given the reviews I referred to above. I have made an unsuccessful attempt at contacting the producer through the FN, but got nowhere. Thanks for the info!