I've tried a lot of methods and this one works almost perfectly with minimum fuss:

place eggs in cool water in pot. bring to a boil. boil for 8 minutes. place in a bowl of ice water.

I recently got an Instantpot and using the pressure cooker setting makes them incredibly easy to peel, and I haven't noticed any green. Not worth getting one just for eggs, but use it if you have it.

Anonymous wrote:

Anonymous wrote:I buy the precooked, already peeled eggs. The extra cost is absolutely worth it to me.

Fails to answer the question

Well, obviously this is my solution for being a terrible at cooking hard boiled eggs. Take it or leave it.

The green ring on hard boiled eggs is harmless. Apart from that, I never had issues, never thought about boiling eggs. put them in a small pot, with cold water, let it boil and cook for around 12,13 minutes. Rinse with cold water, so that I can peel them, this is done so I don't burn myself and eggs are perfect. I am surprised that there is so much science about it.

Never had an issue. Boil for 20 minutes, put salt in water and cool in cold water. Comes out perfect every time

I buy them in 12 packs from Harris teeter

My sister found the perfect formula for easy-to-peel eggs and we've both been using it for years now. Works every single time if you follow these directions (use a timer):

Bring water to boil in pot
Add eggs carefully with slotted spoon (so they don't hit bottom and crack)
Boil with lid off for 10 min
Turn off burner, cover, let sit for 10 min
Put in bowl of cold water and peel immediately.

If the peel isn't coming off well I insert a spoon between peel and egg and separate that way. Not perfect but can save a doomed egg.

I pretend I'm making egg salad. That makes them beautiful.

Anonymous wrote:Older eggs are easier to peel.

The yolks discolor when they're overcooked. To avoid that I put the eggs in cold water, turn on burner, bring to a boil, let boil about 15 seconds, turn off heat, put lid on pot and let sit for 15 minutes. When time is up put eggs in cold water with ice to stop cooking.

I have read that older eggs are easier to peel for years. We got some fresh eggs from a friend who raises chickens and they were so much easier to peel.

10 is too soft for me, 15 is too hard so that's why I like 12 minutes! Boil 12 minutes and then ice bath!

Another idea is to get an electric egg cooker. Works perfectly every time. Very uniform and quick. Worth the ten or twenty bucks .

Anonymous wrote:I buy the precooked, already peeled eggs. The extra cost is absolutely worth it to me.

Fails to answer the question

Guess I'm the odd ball, I just put my eggs in a pot, fill to the top of the eggs, boil on high for 30 mins, rinse and let eggs sit in cold water for 5 mins.

Mine yolks are nice and yellow; no issues with peeling either

America's test kitchen "easy peel hb eggs" is my FAVORITE.

I've used it constantly for a year, so here's what I can. Share off the top of my head.

6 eggs (can do less, but usually not more at a time)
Steamer basket

Fill pot with an inch of water. I use a large stockpot so the basket will fit in it w/ plenty of room.

Bring water to a boil.

Once boiling, add the 6 eggs to the basket. Place basket in pot, cover with lid, and set to medium. 13 minutes.

Prep ice water at some point.

Once 13 minutes is up, use tongs to place eggs into ice water. Let sit at least 15 minutes.

Voila!

If peeling at once, you can shake them inside of a lidded container that has a little water in it. Gently, about 20 shakes. All the peels will just fall off