Use older eggs, the closer to expiration date the better. Put them in a pan just big enough to hold them in a single layer cover them with cold water and bring them to a rolling boil. Cook for one minute, then remove them from the heat. Let sit for like 20 minutes (until you can put your hand in the water and not be too warm.) Peel immedietly then, the longer they sit after that the harder they get. This is how we do it in the deli I work in when making deviled egg trays and they always turn out perfectly!

The following method has worked for me 100% of the times I've tried it. Put eggs in pot, add enough water to cover eggs completely, and bring water to rolling boil. Turn off heat, cover the pot tightly and set aside for 30 minutes. They will be easy to peel. If you peel them under a little cold running water, the shells will most likely just fall off of the eggs due to the running water. Another method that works is to add a splash of vineger to the water before boiling and cooking for about 3 minutes under med-hi heat. I haven't used this method as much - but it does work for sure. I think the acid somehow helps the egg seperate from the shell during the cooking process.

try this method, the guy in this video seems to know how to peel eggs very well.

Once the eggs have cooked and cooled slightly, take one and tap it onto a table, and roll it under your hand until the remainder of the shell has cracked. Peel at your leisure. This is how Jamie Oliver does it.

Boil it for 7ish mins plunge in cold water leave for 10ish mins and peel in cold water and put mashed egg shell out for birds

Add extra salt to the water and cooke that particular size eggs for the right amount of time. Timing is critical: The more water you put in a pan/pot: A] the longer the water will take to come to a boil; B] the longer the eggs will have to be in that water C] and cook until they are done. 1] The eggs MUST BE ENTIRELY SUBMERGED IN THE WATER. Add a little table salt to the water. I THINK this helps to make the eggs easier to peel. You don't need a whole lot. MAYBE a tablespoon per 1 dozen eggs. The measurement doesn't have to be exact. From time-to-time you might have to "tweak"/adjust this. 2] Light the burner/element. 3] Bring the water to a boil. 3A] If the water is boiling too fast, turn down the flame/lower the element. When the water boils too violently, you run the risk of egg shells cracking or even breaking, making some of your hard-boiled eggs poached eggs. 5] Turn on your timer for one of these times: For SMALL eggs: 9 minutes - that's all - no more. For MEDIUM eggs: 10 minutes - that's all - no more. For LARGE eggs: 11 minutes - that's all - no more. For EXTRA LARGE eggs: 12 minutes - that's all - no more. For JUMBO eggs: 13 minutes - that's all - no more. As a footnote: I never cooked pee-wee size eggs. This requires experimentation. I would start with 7 minutes. When time is up, take the pan/pot to the sink, take out one egg, run a little cold water over the shell to cool the outer shell, crack it and open it, exposing the yolk to make sure its cooked. If it is cooked, then pour-off the excess water and run cold water over the eggs and/or put ice on the eggs. This stops the cooking process. If you're fortunate enough to have a huge quantity of ice or an ice machine, put one or two scoops of ice on the eggs. If it isn't done, allow the eggs to stand in the hot water for a minute or so, then check another egg. By the way, I never used this step at any time. The eggs I cooked in the time periods I gave you were always perfect. When you cook that size egg in conjunction with the time-table I gave you, you SHOULD boil THE PERFECT hard-boiled egg! The chemical reaction is caused by the conflict of the sulfur from the yolk and the chemicals in the albumen in the white. This is why hard-boiled eggs get that very unappetizing green ring between the white and yolk. What do I mean by "THE Perfect" hard boiled egg? E1] The egg will be cooked through and through. E2] There won't be any raw/runny/dark yellow yolk. E3] There WILL NOT be any blackish-green sulfur ring between the white and the yolk. E4] The yolk will be a bright yellow - very appetizing to the eyes and great tasting. Now, you know HOW TO cook the perfect hard-boiled egg, By the way, the times I gave you are for any amount of eggs. The only adjustment you should have to make is the quantity of water, - enough to cover the eggs - amount of salt AND what the chef prefers in his/her kitchen. When you follow my instructions with the few “tweaks” you’ll make from time-to-time, you will cook the perfect hard-boiled eggs - each and every time! Thanks for asking your Q! I enjoyed answering it! Very Truly Yours, Ron Berue Yes, that is my real last name! Sources: My wonderful family! Graduate of the Culinary Institute of America, New Haven, CT campus. Over 26 years in the food and beverage business. "THE University of Hard Knocks" Many years ago I perfected this procedure