EGGS, HARD-BOILED
Place the eggs in cold water, bring the water to boiling point, and let them boil for ten minutes; if the hard-boiled eggs are wanted hot, put them in cold water for half a minute, in order that you may remove the shells without burning your fingers. If the eggs are required cold, it is best not to remove the shells till just before they are wanted; but if they have to be served cold, similar to what we meet with at railway refreshment-rooms, let them be served cold, whole. If you cut a hard-boiled egg the yolk very soon gets discolored and brown round the edge, shrivels up, and becomes most unappetizing in appearance.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
