Cookbook author Michael Ruhlman offers two ways to hard cook eggs:

Traditional method:

Place eggs in a saucepan filled with cold water, making sure that the eggs are covered by an inch of water.

Bring to boil.

Remove pan from the heat, cover with lid, and let sit for 15 minutes.

Remove eggs to bowl of ice water (half ice, half water) and let sit for at least 10 minutes or longer.

Stir occasionally to keep cold water circulating.

Pressure cooker method:

Place eggs inside steamer basket or a small colander or on a trivet inside a pressure cooker.

Add 1 cup water.

Lock the lid.

If your pressure cooker has settings, set it to low.

Put pressure cooker over high heat. (If using a pressure cooker without settings, heat over medium-high heat.)

Once the pressure button pops and the whistle caused by the steam under the valve reaches its maximum pitch, reduce heat to medium low and cook for 7 minutes.

Fill a bowl with ice water.

Once timer goes off, remove cooker from heat, remove valve to help vent steam and release pressure.

Remove lid from pot and place egg or eggs in ice water. (If the pot will not open, run cold water over the pot until the pressure button releases.)

Let eggs sit in the ice water for 10 minutes, stirring a couple of times in the first few minutes of cooling.

Peel eggs and use immediately or store in their shells in a covered container in the refrigerator for up to 2 weeks.

From left, note the dark ring around the yolk in this overcooked hard-boiled egg, perfectly cooked egg and note the gooey yolk of the undercooked egg.