Put the eggs in a pan and cover with cool water.
Begin boiling the eggs and water over high heat.
When the water boils vigorously 2 minutes, this means a full rolling boil, remove the pan from the heat and cover with a lid.
After they sit for 12 minutes, drain the water and put a crack in each egg. When you crack the eggs after they are done cooking, it allows a place for the sulfur to escape. It is this sulfur that causes the odor and the green color.
Next cover the eggs with cold water for about 30 minutes.
After the eggs are completely cool, for easy peeling, start at the large end first.