I found this no-fail method for how to boil an egg several years ago in the cookbook Just a Matter of Thyme. The cooked yolk is always perfectly yellow with no traces of green around the edge. Such a simple thing but one that makes a big difference!
1. Place eggs in a saucepan. Cover with cold water.
2. Bring to a rapid boil. Immediately place the lid on the pan.
3. Leave the pan on the burner but turn the burner off. Let set for 15 minutes. (Set a timer!)
4. Drain off the hot water. Cover cooked eggs again with cold water. Let set 2 minutes.
5. Drain off cold water. Leaving the eggs in the pan, shake pan back and forth several times so that the eggs bump up against each other and crack. The shell should slide off easily now. (Occasionally there are still those eggs that don't want to peel nicely.) Rinse under cool water and store in a covered container. Use within 3 days.
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