[Groesbeck Hurricane]

I found the eggs produced by the chickens in the backyard peeled the easiest. Don't really want to raise more chickens even though they were interesting at times. Cost and time did not make it worth our while.

Following Bon Appetit’s method, you lower eggs into a large saucepan of boiling water, then adjust the heat to maintain a gentle boil for 10 minutes for an “ever-so-soft center to the yolk” (aka the jammy egg). The eggs then go briefly into an ice water bath before they’re peeled.

OR

bring a large pot (about three quarts) of water to a boil, lower in up to six eggs (I actually use 12 without issues but I am not at any real elevation above sea level), boil for 30 seconds, and then cover, reduce the heat to low, and simmer for 11 minutes. The eggs then go into an ice water bath for 15 minutes before peeling. The claim is that starting the eggs in hot water helps prevent the whites from sticking to the shell, thus making peeling easier.