The Perfect Hard Boiled Egg

Because there is defiantly a right and wrong way to boil an egg, I thought that it would be nice to share a bit of my expertise in this process. This has become routine and I have learned over time how to get the egg just right. And this is coming from a guy who eats more eggs in one month than you do all year!
So here we go:

1.  Lay the eggs in the pan and add the amount of cold water specified. Water should cover the eggs by 1 inch, so use a tall pan, and limit cooking to 2 dozen eggs at a time. Set over high heat and bring just to the boil; remove from heat, cover the pan, and let sit exactly 17 minutes.

2.  When the time is up, transfer the eggs to the bowl of ice cubes and
water.  Chill for 2 minutes while bringing the cooking water to the boil
again.  (This 2 minute chilling shrinks the body of the egg from the shell.)

3.  Transfer the eggs (6 at a time only) to the boiling water, bring to the
boil again, and let boil for 10 seconds - this expands the shell from the
egg.  

4.  Remove eggs, and place back into the ice water.

Chilling the eggs promptly after each step prevents that dark line from
forming, and if time allows, leave the eggs in the ice water after the last
step for 15 to 20 minutes.  Chilled eggs are easier to peel, as well.

Here are some fun facts that you may have not know about the egg:

A large egg provides 6 grams of protein

Protein content of egg white=3.6g, protein content of egg
yolk=2.7g

Because of their high protein content, eggs are included in
the meat, fish, poultry, nuts and beans group of the US
Food Guidance Systems.

Eggs have the highest quality protein in the food supply with
the amino acid pattern almost matching the human re-
quirement for essential amino acids (FAO protein
value=100)

Digestibility of egg protein is 97%. This means that 97% of the
egg protein is absorbed as amino acids, which are avail-
able for new protein synthesis and replacement of lost
protein.

Cooked egg protein is more digestible than raw egg protein
(cooked egg protein digestibility=90.9%+/-0.8, raw egg
protein digestibility=51.3+/-9.8)

The biological value of egg protein is 94%. Biological value is
a measure of the rate at which the protein in food sup-
ports growth. Eggs and milk have the highest biological
value and provide more amino acids for growth and tissue
maintenance than even meat, including beef, chicken, pork
and fish.