Bring the eggs and water to a boil together. Lightly boil for 10 minutes.
When they are finished boiling dump the water and shake them in the empty pot to crack the shells, then peel under cool water. For some reason the fresher the egg the harder they are to peel neatly. (or you could use "Eggies" lol) not really I tried and didn't like them.

I agree with Judiegal. For some reason fresher eggs are more difficult to peel.

I was told a few years ago to steam the eggs. It works great.
I use my little metal basket that I usually use to steam veggies. Put water in pot. Put in your basket. add eggs. Bring water to boil, then turn to simmer for 15 min.
Ready and very easy to peel.
Never let water touch eggs.

I always rinse mine in cold water after cooking - filling the pan and letting them set just a minute - they peel easily after that.

tina

Yup, the fresher the egg the more difficult to peel.

But I also use a different cooking method and it makes for really pretty eggs, no green ring and creamy yolks, not crumbly.

Cover eggs by an inch or so with cold water. Bring to boil, cover and turn off burner (if using an electric stove, move pan off heat). Keep covered for 18 minutes, then pour off hot water, replace with cold and add lots of ice to quickly chill. Peel eggs once they are cool. Works every time for me.

Leave the eggs in the pan, dump out the water, and fill the pan w/cold water~~do this twice. After you've done that, cover the eggs w/ice cubes. I think the secret is cooling the eggs, quickly. ;o)

Another vote for dlm2000's method. Works like a charm!

I do mine like Judiegals but I let them sit in the hot water for a few minutes after the 10 minute LIGHT boil. The other night I made some and didn't let them sit after the 10 min. and the center wasn't completely cooked.

Always always cook a few extra eggs, just in case.

But what I do after the boil is take one egg out of the pan at a time, run it under cold water while cracking it against the sink, and the shells should come easily.

If I let my eggs cool, I can't peel them.

Thanks to all of you! I will be printing this out and really using the advice here.

I buy the Eggland Best eggs (I think that is the name) and was wondering if the cheapy kind would work better.

Good to know about the fresher eggs being harder to peel though.

dlm's method is correct so, my hint is in the peeling. This method always works for me and gets a beautifully peeled, blemish free egg.

Lightly crack the egg shell. Peel away just a little bit of the shell from the "hollow" end. Gently insert a teaspoon, bowl side down, in the opening just under the membrane and work the spoon around the egg. Shell pops off leaving the egg smooth and blemish free.

Just a note. I've always been told to NEVER boil the eggs. It just makes for tough whits and yolks.

Pris, I've always boiled mine and they were fine. It wasn't until recently that I started doing a gentle boil since too many eggs were popping while cooking. lol.

My late MIL made great eggs, but she'd always halve them the wrong way and they wouldn't stand up! I never had the courage to correct her. :)

I'll have to try the spoon technique.

No boiling and no cold water? I've been doing both since I stated cooking, approximately 50+ years. I *do* turn the boil down, and just simmer 5 minutes. I ain't changin'! LOL

We poke a hole in the wide end prior to cooking. They always peel easily.

I've been doing the simmer for 15 minutes; then dump as much water as I can; add cold water plus ice & have found that the ice is the trick to the best eggs because it cools them quicker & stops them from over cooking.

I have something from Dear Abby titled- Go easy on the boil for hard boiled eggs & that's how I started cooking eggs lol