The PERFECT Hard Boiled Egg

I have an egg problem. My problem is, I love eggs. However, hard boiled eggs always seem to come out funky. Either they have that gray ring around the yolk that shows they are overcooked ...

Or they are hard to peel ...

Or ... or ... or ...

But, I was in the mood for hard boiled eggs recently and decided, once again, to hit the internet for tips on how to do it. I have seen poking holes in the shell, fresh eggs, not fresh eggs, start in cold water, start in hot water, salt in the water, no salt in the water, the list goes on. None have ever worked for me.

Until this week. I finally found it. I found how to boil an egg that's perfectly cooked, peels like a dream (even if you put the egg in the refrigerator afterwards to eat at a later time), and has the perfect texture. And, ladies and gents, I am going to share it with you. Supposedly this idea came from the Amish, but don't quote me on that because I don't know if it's true.

Directions
I assume I can forego the ingredients list since it's eggs and water?

• In a pot put cold water, enough to completely cover your eggs. 
• Put the pot on a burner and turn it on high heat JUST until it boils. 
• Boil the eggs for 2 minutes (no longer). 
• Put a lid on the pot, turn off the heat, and let the eggs sit in the water for 11 minutes. Use a timer. 
• Once the timer goes off, pour the water off the eggs, remove them from the pot, and put them in cold water. Tip, if you put them in about half ice and half water, this next step happens quickly. 
• Keep them in the cold water until the egg is cool. 
• Pull out and use as you wish. They will peel easily, be perfectly cooked, and will have a great texture.