Place eggs in a pot. Cover with cold water. Turn burner on high. Promptly forget what you have just done and go study Spanish for 15 minutes.
Luckily, we bought a new stove recently. It’s one of those glass top stoves, which makes it harder to scorch things. The pot was dry and extremely hot, but not ruined. And the eggs? Perfectly done.
Does it work if I’m studying German instead?
Yep. Leave the egg too long though and it will explode.
Or so I found out returning from school one day about a half hour after my mom had got called out the door after starting one going.
Jawohl!!
Wait a sec–this is pretty much how I cook hard-boiled eggs anyway, minus the studying Spanish,on a normal electric-burner range. If you put enough water in the pot, it should take a LOT longer than 15 minutes for the pot to boil dry. At least it does for me.
One step you forgot though–add a teaspoon or so of salt to the water. This makes the eggs more bouyant (so they are less likely to crack against the bottom of the pot), and means that the water is boiling at a higher temperature. I also typically boil 6-8 eggs at a time. Even if I only need a couple of them for that purpose, the extra eggs will keep for weeks in the fridge, and they make good snacks or ingredients for other recipes. If I’m going to boil water for 15 minutes, I want results!
You should also buy yourself a good, portable timer, and learn how to use it.
“And two hard boiled eggs. <honk> Make that three hard boiled eggs.”
That’s interesting. I’ve always done that, but I never really knew why it worked. Makes sense to me, though.
Hmm, learn something new every day…
I’ve forgotten about having eggs in the pot on a stove and got reminded by their exploding. What a mess!
Now I hard cook them instead of hard boiling.
It does raise the boiling point, but not by any significant amount. I believe it’s something like 100 grams of salt will raise 1 liter of water’s boiling point a half degree Celcius. I don’t remember all the boiling point elevation equations with molality of solute and all that, but perhaps a more intrepid soul would figure out how much a teaspoon of salt would raise the boiling point of a liter of water.
Anybody ever deep fry an egg in the shell? Or out of it even?
On Iron Chef America the challenger fried egg yolks in tempura batter.
I like my hard boiled eggs with salt and pepper on them. Can I add pepper during the boiling, too? Y’know, kinda’ cook it in while it boils? Saves me a step later on, I’d think.
This is my favorite way.
How many ways can you hard boil and egg 
Thanks for the lecture. I don’t know nothin’ ‘bout no cookin’. It may have been longer than 15 minutes. If I had been timing my activities, I probably wouldn’t have forgotten the stove.
Humor: it’s not just for breakfast anymore.
My dear departed Mother used to basically float eggs (out of the shell) in HOT oil (grease). She would spoon the HOT oil (grease) over the tops of the eggs and serve 'em—the first and only time my darling Marcie witnessed this, she managed to sneak the plate into her lap and wipe off the oil (grease) with a napkin. I think I was somewhere in my twenties before I knew there was any other way to cook eggs.
I’ve never had an egg explode when I was hard boiling it. I feel cheated.
My uncle once decided to boil an egg in the microwave. He just put it in the microwave, no bowl of water, no hole poked in it to let the pressure out. My mom and I got there as my aunt was cleaning the microwave. She was on the fifth cycle of scrub it, rinse it, dry it and said if he ever did that again she was gonna stick his head in the microwave and cook it. 
You didn’t mess around with aunt Eileen.
The safest way to make hard boiled eggs is to bring the water to a full boil, put the eggs in, cover and turn off the element. In half an hour they’ll be done and you don’t have to worry about remembering.
Was that Tom Douglas (the salmon battle)? I’ve had something similar at one of his restaurants as a side for braised pork belly. For that dish, they lightly poached a duck egg, covered it with herbed bread crumbs, then deep-fried it. The white was just cooked, and the yolk was warm and runny.
I tried this in college; we called it a science experiment.
The setup: Put one egg (or several) in the microwave. Still in shells, no water, etc.
The process: Start microwave. Stand nearby so you can shut it off manually at the proper time. (You’ll know.) Wait and watch.
The result: After a certain amount of time, the egg will explode violently, showering the inside of the microwave with perfectly cooked scarmbled eggs. Very exciting.