Please help! Perfect hardboiled eggs??

I have failed at hard boiled eggs every dang time until just this weekend when I tried mixing together a few of the "tips" I'd gathered to make this recipe:

1.) Put eggs in a single layer on the bottom of a pan.
2.) Cover eggs in enough cold water to submerge them entirely.
3.) Add a few tablespoons vinegar and a good dash of salt.
4.) Bring to a rolling boil.
5.) Cover and turn off heat.
6.) Let sit until water is cool enough to put your hand in without hurting (a minimum of half an hour).
7.) Rinse and peel in cool, running water.

For the first time EVER, I got perfectly peeled eggs with no green yolk. No matter what method you use, I wish you luck in your battle against the eggs!!

This ^^ I find that if I let it go after it's to a rolling boil, they get rubbery. But you have to let them stay in the water until they cool enough to handle or you stop the cooking process.

We make large quanities to keep in the fridge for snacks. Put one whole (in shell) egg in each cup of a cupcake pan. Place in preheated to 350 oven for 30 minutes. Remove from oven, immediately submerging into a bowl of ice water. Let sit in ice water for a few minutes until able to handle. Will cook perfect AND peels perfectly EVERYTIME.

OR

Place eggs in pot of cold water. Bring to boil. Once water is boiling, turn down to simmer for 10 minutes. Eggs will cook perfectly everytime also.

I will have to try this oven method next time! Thanks

i boil mine for 7 minutes and let them cool. Perfectly yellow, no green/gray!

Medium boil, drop in hot water, drop of vinegar in the water, wait till they float, blanch in ice cold water, peel and enjoy

put in pan of cold water, bring to boil then 6 minutes. not to hard just right. then if its for a salad straight into cold water to stop it cooking any further.

put eggs in just enough water to cover.
bring to soft boil
boil eggs for 10 minutes remove from heat
but eggs in cold water immediatly will help with making pealing easier
turns out perfect everytime for me

I probably over-cook them, but this is the way my mom taught me: Put the eggs in a pot of cold tap water, and put a small dash of salt in the water. Bring the pot to a rolling boil, then turn down the heat to a mild boil. Set timer for 45 minutes. When done, put the eggs in ice water and let them sit for about 2 hours before moving them to the fridge. Between the salt and the cooling in ice water, these two things make them easier to peel. The yolks are hard and the egg whites are delicious!

For 1-4 eggs cooked at a time: place eggs in water deep enough to cover them completely (in a pan big enough to keep them from boiling over). Bring eggs to a rolling boil. Reduce heat to barely simmering. Simmer for 15 minutes. Emmerse cooked eggs in cold water and keep cold water running over them while you peel. (This keeps the outside of the yolk from turning gray-green.) Crack shell all over. Roll gently between palms until shell loosens completely. Gently remove shell (with inner skin) from egg. Voilla! For 6-8 eggs, add 5 minutes simmering time.

I had egg boiling issues for years until I read and tried many different ways and this one hasn't failed me yet in 6 years

large pot - 20 eggs (give or take)
place eggs in pot, add cold water roughly 1/4 inch past eggs
Turn burners on high (Gas for me)
Set timer for 25 minutes
Time up, set pot in sink with cold water and ice for no less than 10 minues which helps to separate the clear skin from the egg when peeling
Perfect eggs every time

**If you are using an electric range, turn it on and let it heat up before setting the pot on it and setting your timer.
***If I do less eggs (lets say 1 doz) I will cut the cook time by about 5 minutes.

Eggs takes a lot of practice to get it perfect! So don't get worried if it doesn't come out perfect the first time. I finally have mastered making scrambled and hard boiled eggs. Now I must learn how to make omlette's. You'd think for such a simple dish it would be easy but nupe! Haha good luck mastering eggs!

For omelettes, get the pan very hot first, and make sure it's got PAM or some type of non-stick spray. Mix the eggs first as you would scrambled, and a little baking powder added helps with fluffiness. Pour the eggs into the pan making sure they spread across the whole pan (if using a small one), and don't do anything for at least a minute or two. As the edges cook, you can pull them in slightly with the spatula and tip the pan so the remaining liquid part fills in the ends where you just moved the egg edges. Wait until the egg blob is solid enough to flip without competely falling apart, and flip once. Get the cheese and other ingredients on there immediately so there's time for the cheese to melt, the other side of the omelette won't take long at all. Fold it over and there ya have it, perfect omelette! (If you add cooked meats, it helps to heat them up ahead of time).

For the OP, I add cold water to the eggs, stove set to high and once it boils, I time it about 5 minutes or so. I turn off the heat, pour out the hot water and add cold water, then repeat a couple of times. If I want them right away, I stick the pan full of water in the freezer for a few minutes to get the eggs cool enough to handle. I like what some of the posters said about leaving them on the stove for awhile after the heat's turned off, gonna try that too.

I tried what some of the other posters said about boiling for very little time (few minutes at most) and then turned off heat and let them sit in the hot water for about 10 minutes. I needed to peel them for dinner so I put them in cold water and in the freezer for a few minutes, they came out perfect! I also rolled the egg on the counter a little to crack the shell all over, and the skin and shell came off effortlessly. The yolks were bright yellow, cooked all the way through without any gray hue and they weren't dried out.

I just did this, and it worked: yellow yolks, easy to peel, no green! I followed instructions in a book called "CookWise" that my mom gave me, all about the science of cooking. I've only done it once so far.

Place eggs (not too fresh) in sauce pan, add 1TBSP of salt (she says this will prevent whites leaking out if egg cracks, but I forgot to do it) and cover with cold water by about 1 1/2 inches.
Bring to rolling boil.
Boil for 30 seconds.
Remove from heat and set timer to 15 minutes.
Immediately run cold water over eggs, cracking shells for easier peeling.
Then peel!