Perfect Hard-Boiled Eggs

Okay, so maybe most everybody already knows this. But just in case, here goes.

1. Put about a tablespoon or so of baking soda in the bottom of a large saucepan. 
2. Add up to a dozen eggs, depending on the size of your pan and need (only one layer of eggs for proper cooking). 
3. Fill the pan at least half full of cold water. Be sure to cover the eggs by at least an inch.
4. Light the burner under the pan and set the kitchen timer for 20 minutes. Electric burners work differently, and I don't use one. So I'm not sure how to set for that.
5. As soon as the water comes to a full rolling boil, turn off the fire. Presumably, remove the pan entirely from an electric burner.
6. When the timer runs out, immediately pour out as much of the hot water as possible, while running cold tap water into the pan. When the water no longer feels warm, fill the pan completely with cold tap water and leave it in the sink, to cool the eggs.
7. In about 20 to 30 minutes, you can remove the cooled eggs from the water, dry and refrigerate.

* Due to some chemical reactions from the baking soda, using this method to cook your eggs will dramatically reduce the chances of getting the sulfur green ring around the yoke. It also seems to make it easier to remove the shells.

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