I tend to overcook hard-boiled eggs. They're perfectly edible, but they get that green sulfur ring around the yolks. I tried the baked/boiled egg method, but that didn't work for me, either.
But here's another kitchen trick I read about in a few different places recently. A rice steamer makes perfect hard cooked eggs that are a lot less likely to have green rings. And the best thing is that you can just put them in, set the timer and walk away for a while.
Just place eggs in your rice steamer. This is what mine looks like, but I would guess it will work in any kind of rice steamer. Mine will hold up to 14, depending on size, if I stand them on end.
Add 1 cup of cool water to the reservoir, place the lid on, and set the timer for 20 minutes.
When the time is up, transfer the eggs to a bowl or basin of ice water for a few minutes to cool them quickly, then remove the shells, or refrigerate with shells on for later use.
