I have perfected the hard-boiled egg.
I know. Stop the presses. Look out foodies - I have combined boiling water with an egg and have come up with delicious.
The secret, apparently, is in how one cooks them. No need to boil the egg for the entire cooking time. Bring to a boil, remove from heat for 13 minutes, rinse with cold water and voilà - no greyish-yellow yolk, no sulphur smell. Who knew I could like these so much? Word, to the all-knowing interwebs.