[masraum]

Originally Posted by Norm K

12, 12 and 12 (or at my elevation, 15, 15 and 12).

Submerge the eggs in cold water, bring to a boil and let `em boil for 12 minutes. Remove from heat and let `em sit for another 12. And now the sought-after secret to easy peeling: drain the water and re-submerge in cold water, add beau-coup ice and let `em sit for another 12.

Wow, that's a long time in hot water. Those must be rock-hard-boiled by the time you're done with them!

Originally Posted by craigster59

Place eggs in pan, fill with water and bring to a boil, once it's boiling turn off heat and cover. let sit for 25 min. Drain and fill with cold water and a bit of ice. Keep changing the water until eggs are sufficiently cooled.

Also, 1-2 week old eggs will peel much easier. Buy them ahead of time.

Wow, another one that boils the snot out of their eggs. But yes, older eggs peel more easily than fresh ones. At least, that's what I've heard, read and believe.

Originally Posted by Don Ro

That's what I do...still get uncooperative eggs. There must be some way.........
.
Edit: Are either the white or brown eggs easier to peel?
Also, I've tried the eggs in a sealed container w/water and shaking. When an egg refuses to release its membrane, this won't work.

White, brown, blue, green, speckled, doesn't matter. The color is due to the variety of the chicken. Thickness or thinness of the shell will have more to do with the age of the chicken, and how they taste will have more to do with the health of the chicken and what they eat.

I have read that if once boiled, you break the shell before you put them in the cold water, that's supposed to help. I can't vouch for it being true or not.