Recipe(tried): Easy Peeling for Hard Boiled Eggs - Addition to Kelly's method...

The single best suggestion that I ever adopted was from Jacques Pepin. He pokes a hole in the "fat" end of the egg...this allows the gas to escape (The gas that makes the yolk turn green) and I have found that the hole also makes the eggs peel easier. I use an ice pick, sort of rotate it back and forth until you get a pin-size hole. I put the eggs into salted water just before the water simmers, bring the water to a gentle rolling boil, turn the water back down to simmer and start the timer...Kelly's times are good, but I cook for 11 minutes. If you put the boiled eggs immediately in an ice bath, just until they are cool enough to handle...in other words, let the cold do the work but don't allow the eggs and water to reach the same temperature, I've never had to do Kelly's 10 second dip. It is important to crack the shell all the way around...even roll the egg on a flat surface. You can peel it under running water if you like. The peel will almost come off in one piece. I've bought eggs fresh out of the chicken and barely gave them time to cool before hard-boiling them this way. I used to put the "badly peeled" eggs in my giblet gravy and save only the perfect ones for deviled eggs...they are all perfect now.