Apparantly not, so here it is. Works every time and has worked for, doubtless, centuries.
Dissolve 1 TBSP salt per quart of water prior to heating the water. Boil as usual. When boiled for your preferred length of time (I like 17 minutes on high heat, adding eggs gently ONLY after water begins boiling; YMMV, esp. at different altitudes), drain the pot halfway and, using tongs or a large slotted spoon, remove the eggs gently into a cold-water bath. Using ice-water is fine, but it is overkill. Let stand for 15-20 minutes once removed to the cold-water bath.
If these eggs do not peel perfectly every time, I will apologise very humbly, right here (well, bar the case where someone smashes the eggs instead of tapping them two or three times and peeling using both thumbs). You should never see a 'chipped' hard-boiled egg again.
Best regards...
That’s pretty much my method, but I’m locked in to 11 minutes. :)
Thank you and Happy Easter!
Vinegar in the water makes them peel perfectly.