I made some hard boiled eggs at a friend's house and they have a strong metallic taste. I used a non-stick aluminum pot...is this the reason? At home I use Revereware (stainless) and have never experienced this before.
It may seem weird to call for a cooking time down to the second, but bear in mind that the temperature difference between a creamy yolk and a solid one is a mere 8°F. These will turn out perfect every time.
How to Make the Perfect Hard-Boiled Egg
Margo True, food editor for Sunset magazine, knows what you're doing wrong when you make hard-boiled eggs. You're boiling them hard. Stop it!