Since eggs are a low carb staple, and I've been making many hard-boiled eggs for salads and deviled eggs lately, I thought I would post my 'recipe' for making a perfect hard-boiled egg in Denver. 

I am sure that if you followed these instructions at a lower altitude, you would end up with a nasty overcooked egg.  However, these turn out perfect here--the whites are firm but not rubbery, the yolks are a nice creamy yellow without a tinge of green.

1) Place eggs in the bottom of your pot and fill about half way with cold water (enough to cover your eggs plus a couple extra inches).
2) Discard any eggs that float (that means they're bad!).  If they're just 'standing', they're still okay.
3) Do not salt your water.  Salting the water causes the water to boil at a higher temperature, and my method works for the lower boiling temperature.
4) Heat on high.  As soon as the first 'hard boil' breaks the surface, set your timer for 15 minutes.
5) After 15 minutes, place the pot in the sink and turn on the faucet.  Allow cold water to pour into the pot for several minutes.  This gently brings the water temperature down.
6) Once the water is cool, pour ice into the water to cool the eggs down the rest of the way and cease any cooking.  Allow to sit in the ice water for several minutes.
7) Peel and enjoy. :)