Peeling hard-boiled eggs seems to be like the weather; it's impossible to predict whether they will peel properly or not. Sometimes, you end up with an egg that is slightly runny in the middle, or one that's hard and slightly green in the yolk. However, with the right preparation, and the proper cooking method, you can have perfect peel-and-eat hard-boiled eggs every time. The factors that come into play include the water temperature and, of course, the eggs themselves.
Fill a medium saucepan about halfway with water. Add a teaspoon of salt for every pint of water added. Bring the water to a rolling boil.
Inspect your eggs. Do not use any that have any imperfection, especially slight cracks on the surface. Use eggs that a few days old because these will peel easier when boiled.
Use a slotted spoon to add each egg to the water gently. Bring the water back to a boil after putting all of the eggs into the saucepan.
Remove the saucepan from the heat and cover with a lid. Let the eggs sit for 10 to 12 minutes.
Run cool water into the saucepan until all of the hot water is gone. Let the eggs sit for another five minutes to cool. Gently crack the eggs and peel the shell, which should come off in one piece,