The Perfect Hard Boiled Egg!!

Hard boiling eggs can be so tricky.  Even if you can manage to get the shell off with the white intact, chances are you'll cut it open only to find an icky green film on the yolk.  Unpleasant and stinky.  
Making the perfect hard boiled egg is actually quite simple if you follow these tricks.  

When it comes to peeling them with ease, it is always best to use eggs that have been in the fridge about a week.  Why? Well, as the days pass, the shell and membrane become more porous.  Because of this, the acidity in the egg white decreases and pulls away from the inner membrane.  Ergo, it is easier to peel.  
It's also interesting to note that fresher eggs make better fried eggs.  If you cook up a day-old egg over easy, you will find that the egg white is more bonded to itself and it stays together.  If you cook up a week-old egg, you will find that the egg white is more runny and spreads out all over the pan.  This makes for a not-so-pretty over easy egg.  So if you are going to fry one up, make sure it's fresh.  Neato, ehh??
So.  Back to hard-boiling.  
You will need eggs that are a few days old.  
Place them in a saucepan and fill it with water to about an inch above the eggs.  Next, you'll want to add a teaspoon of baking soda to the water.  Remember what I said earlier about allowing the acidity of the egg to decrease?  Well, the baking soda increases the alkaline of the water, essentially counteracting the pH of the egg even more!
So you have your pot of water with eggs and baking soda.  To that, add a tablespoon of vinegar.  Any kind will do.  Why?  When the water boils, it can jostle the eggs about.  Sometimes it even causes the eggshells to crack, resulting in messy little egg white strings floating about in the water.  The vinegar easily counteracts this.  

You will have,
A pot 
Eggs
Cold water filling the pot to above the eggs
1 teaspoon of baking soda
1 tablespoon of vinegar

Cover the pan and place on the stove over high heat.  Watch it carefully, and when it begins to boil, let it do so for only one minute.*  Turn off the heat and move the pan.  Set a timer for 10 minutes.  
When the 10 minutes have passed, uncover the eggs, drain off the hot water, and let them have a nice rinse with some cold water.  Drain them again, recover the pan, and give it a nice side-to-side shake.  Not too hard, you don't want to break them in half.  This will crack the shells perfectly.  
After this the eggs will literally slip out of their shells!  Enjoy the easiest, most perfect hard boiled egg ever!!

*You don't want to overcook them.  That's what causes the green film around the yolk and that stinky, stanky sulfuric smell.