Can you please clear the air about hard boiled eggs.... My method is to place the eggs in a pot just large enough to keep them together and in one layer. I cover them with an inch of water and add 2 tablespoons of salt and then place the pot on the burner and set to high and watch for signs of boiling. When a steady boil is reached, I set a timer for 9 minutes. when it goes off, I set the entire pot into the sink and run cold water to overflow the pot for several minutes until I can handle the eggs and I get perfectly cooked eggs every time - no green halo around the yolk and no cracked eggs. My lady basically does the same thing but skips the salt and sets her timer for 10 minutes once she gets a rolling boil. She consistently has a green halo around the yolks and there are always cracked eggs. Obviously her time is too long but what about the salt? Have I been so lucky, as she suspects, to never have a cracked egg while using salt compared to her ALWAYS having cracked eggs without using salt? Comments welcome as always.... Red.