10 minutes.
1 All you do is put the egg or eggs (I used to do this at work in a big pan 30 eggs in it). 2  Pour boiling water half way up the egg. 3  You will hear a hissing sound as the pressure in the egg changes. 4  When it stops (after about 15 to 30 seconds) put the pan on heat and cook as normal. To cook cold eggs in cold water, Corriher suggests placing eggs in a saucepan large enough to hold them in one layer. Cover with 1-1/2 inches cold tap water and bring to a boil. Turn heat to low, cover, and cook 30 seconds. Remove from heat and let eggs stand in cooking water for 15 minutes. Bring the water to a gentle boil using a medium heat. Let the water boil slowly so that the eggs do not crack from a rapid temperature shift. Cover the pot with a lid. The water will boil a bit more quickly with the lid on, but feel free to leave it off if you want to keep an eye on the eggs. Bring your eggs to room temperature before cooking. If you keep your eggs in the refrigerator, it's important that you don't try to cook them cold. Eggs crack because gases heat and expand within the shell. When the pressure becomes too great, the gases escape by cracking weak points in the porous shell. If you need easy-to-peel eggs and you have fresh eggs, you might want to try steaming the eggs for 15 minutes. Pour an inch of water into a pot and insert a steamer basket.Bring to a boil. Place the eggs in the steamer basket, cover and steam for 15 minutes (more or less, check!). Bring them to room temperature. Lower them carefully into room-temperature water with a spoon so that they don't hit the bottom or their neighbor eggs. Put the pan on the stovetop, turn on the heat, bring the water just to a boil, turn the heat off, and let the eggs cook in the hot water for 12 to 15 minutes. Cover them with cold water and bring them to a rolling boil. Cook for one minute, then remove them from the heat. When the water has cooled enough that you can put your hand in (about 20 minutes), the eggs will be perfectly cooked.. Place the eggs in a saucepan and add enough cold water to cover. Bring the water to a boil and immediately turn off the heat. Let the eggs sit in the pan for 15 minutes. Remove the eggs to a bowl and allow to rest for at least 2 minutes. When the eggs are cool enough to handle, crack the eggs on each side and then roll them back and forth with your hand, breaking up the shell. Basically you start with the eggs in the pan with cold water and bring the water to temperature, right when it reaches boiling you pull the heat back and let the eggs cook for 10 minutes. You don't need a full on boil to hard boil the eggs.
http://cooking.stackexchange.com/questions/909/how-do-i-prevent-an-egg-cracking-while-hard-boiling-it http://recipes.howstuffworks.com/tools-and-techniques/how-to-hardboil-an-egg.htm http://www.wikihow.com/Cook-Hard-Boiled-Eggs-Without-Cracking http://www.wikihow.com/Cook-Hard-Boiled-Eggs-Without-Cracking http://www.simplyrecipes.com/recipes/how_to_make_perfect_hard_boiled_eggs/ http://ochef.com/1440.htm http://www.ibtimes.com/how-boil-easter-eggs-without-cracking-them-tips-perfect-hard-boiled-egg-1571632 http://www.foodnetwork.com/recipes/ina-garten/hard-boiled-eggs-recipe.html#! http://cooking.stackexchange.com/questions/909/how-do-i-prevent-an-egg-cracking-while-hard-boiling-it
how to keep hard boiled eggs from cracking during boiling