The Perfect Hard-Boiled Egg

I have struggled over the years to cook the perfect hard-boiled egg, where the yellow is cooked but there is no green ring around it, which signifies it has been overcooked. Most of my attempts are successful, but recently I read about a new method, so this week I am going to use the three methods I have in my arsenal and conduct an "egg"-speriment. I'll post pictures of all three attempts and report the results afterward. Until then...