I found that if you add a good sprinkle of baking soda to the water, they peel easy. According to the egg site, you bring to a boil then right away turn the heat down to low and set your timer to 20 minutes. Place partially drained pot under the tap and continue to fill and drain a few times to cool them down enough to handle and start peeling. The yolks wont turn green, but stay bright yellow. I only use mayonaise (Kraft), regular mustard, a good pour of cider vinegar , salt and pepper in the cooked yolks, and use a zip lock bag (place bag over a large mouth container to make it easier to fill
. Then cut the tip off the end and squeeze into your egg white. Not using the correct terms but you get the idea. If nothing else, do the 20 minute cook with the heat turned down and baking soda in the water. It said to turn the heat off but I just turn it down to as low as the burner will go to make sure the water stays hot.
I found that if you add a good sprinkle of baking soda to the water, they peel easy. According to the egg site, you bring to a boil then right away turn the heat down to low and set your timer to 20 minutes. Place partially drained pot under the tap and continue to fill and drain a few times to cool them down enough to handle and start peeling. The yolks wont turn green, but stay bright yellow. I only use mayonaise (Kraft), regular mustard, a good pour of cider vinegar , salt and pepper in the cooked yolks, and use a zip lock bag (place bag over a large mouth container to make it easier to fill
. Then cut the tip off the end and squeeze into your egg white. Not using the correct terms but you get the idea. If nothing else, do the 20 minute cook with the heat turned down and baking soda in the water. It said to turn the heat off but I just turn it down to as low as the burner will go to make sure the water stays hot.