Hi all, I have been trying to make perfect hard-boiled eggs (easy to peel, yellow centers, no green) and have been failing.
Current method:
Put eggs in a big pan of water, cover with 2 inches of water. Bring to a roiling boil. Turn off heat, remove eggs from burner, let sit for 20 minutes. After 20 minutes, cool eggs by adding cold water and ice. Let sit until completely cool.
The eggs are really hard to peel 
Any other suggestions?
I bought the red egg timer that you put in with the eggs while they’re boiling, and the color changes to tell you when they are done. I find if I let it get past the ‘hard boiled’ stage until the whole egg timer is dark red, gives the best results.
There might be more tips in the tips and tricks thread…
I use the method you detail in the OP, though I generally just cool the eggs down enough to handle, and peel them almost immediately. If you crack them under cool running water, it can make them easier to peel.
I too crack them under cold water immediately. Apparently the egg contracts and or the shell expands. When the eggs are cool, I roll them over the counter top with my palm, crushing the shells and they peels easily.
Fresh eggs are harder to peel.Wait a week/ten days from purchase,assuming your vendor has constant rotation.
I asked this a few years back. Basically the trick is (and others have already told us) to cool the eggs immediately. Once I started going that my eggs were easier to peel. Also, if you use slightly older eggs, that will help.
I am boiling eggs to pack in lunches, so immediately peeling them isn’t a great option (although maybe that would be okay). I didn’t know there was such a thing as a hard boiled egg timer, so I will definitely check into that. It’s going to be a little tougher, but doable, to plan ahead to have 10 day old eggs to boil.
Khadaji - When you say “cool the eggs immediately” do you mean as soon as the eggs boil? Because I am cooling them immediately after I thought they were done cooking.
After they are done cooking.
Here is my earlier thread.
Putting peeled eggs into a lunch shouldn’t be too troublesome. You could put them in a little Glad container small enough to put in the lunchbox. It should keep the eggs from being smooshed.
Use slightly older eggs. Fresh ones are very hard to peel. To avoid the green sulfur ring, cool the eggs immediately after cooking. I use one of the egg timers that you put in the water that changes color according to the doneness. As soon as they are done, I drain off the boiling water and put the eggs in an ice bath. I never get the green ring anymore. Peel them as soon as they are cool enough to handle by tapping both ends on the counter and then rolling the eggs gently to crack all over. The shells come off almost in one piece. Use a little running water to help get all the shell pieces off the egg.
Your method is sound. Your eggs are too fresh.
I do pretty close to what you do, except I just cover the eggs, instead of two inches over, and instead of twenty minutes, I bring to a boil then let them sit, covered, for twelve minutes. When the time is up, I pour out some of the hot water, and run cold water into the pot until all the water’s been exchanged, then let them sit in the cold water for ten minutes or so. I find they’re easier to peel this way.
To peel them, I’ll tap 'em on the bottom of the pot, then peel them under the cold water. The shell usually just comes right off.
I think you may be cooking them too long.
Thanks everyone! I’m going to: