They could be under- or overcooked. Overcooked eggs have a green ring around the yolk and smell faintly sulfurous. Not pleasant to look at or to eat.
Letting them sit in the hot water for 12 minutes will NOT give you a ring. It just makes sure the egg is really well done in the middle of the yolk. I usually let them go about 10 minutes but depending on use or who the egg is for will sometimes let them go 12 so as to make sure the yolk is thoroughly cooked. I've never put salt in the water though. I do cover the pan so it boils faster.
I do try to always use older eggs as they do seem to peel better, and I've always heard that too from many sources. I gently crack all over the egg, kind of rolling it on a flat surface and then peel under gently running water. The shell generally comes off in pretty big pieces, albeit cracked.
Location: I live in the Heartland of the United States - Western Kentucky
Originally Posted by milford
Since you asked...I had the same problem. I bought a $15 gizmo at Walmart that holds 6 eggs and steams the eggs hard boiled. You pierce the top of the egg, then steam them. When done, you plunge them into cold water. The sudden cooling sucks water into the egg shell from the hole. They peel really easy after that. My wife and I had egg salad sandwiches for a long time. Best thing I ever got.
Not sure of the confusion... I've never had any problems boiling or peeling eggs.
As someone earlier mentioned, poking a tiny hole in bottom of the egg (there is an air pocket there) will prevent the shell from breaking during the boil. A push pin is what I use... poke through JUST the shell. 6:15 for a soft boiled, large egg. That is if you place the egg in the already boiling water... then, boil it for 6:15.
I just heard that you put a 1-2 tsp of baking soda depending on how many you are cooking in the water. I haven't tried it as I don't generally have a problem.
I bring them to a boil turn heat off let set till you can put your hand in the water without scalding yourself - 10-15 min then I dump some of the water out till it is just covering the eggs. I then put the cover on the pot and shake the pot up and down sideways for a couple of min. When you open the cover you will fine some eggs totally peeled some need a little help. Not kidding - How I came about this is I roll them on the counter to get lots of broken shell and one day I was in a hurry so I did them all at once in the pan. Also I never wait till the are totally cooled down, much harder to peel - easier when they a warm
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