Adding white vinegar or apple cider vinegar to your pot of water allegedly results in softer, easier-to-peel eggshells. That's because the acid in vinegar dissolves some of the calcium carbonate that makes up the egg's hard exterior.
Keep at a moderate boil. A hard boil will jostle the eggs too much. After 11 minutes, using the slotted spoon or kitchen spider, remove the eggs from the boiling water and place them gently into the ice water. To peel the eggs, rap the large end of the egg on a hard surface and then peel.
The quick cooling of the hard-boiled eggs causes the egg whites to contract, freeing them from the membrane. If you let them cool for about 15 minutes, the peeling is much easier.
Once you've gently lowered your eggs into boiling water—and remember, there should be enough water to cover the eggs by at least one inch—let them cook for 10 to 11 minutes, depending on size. In her battle-testing of Korbee's preferred method, Jampel noted that his 10-minute boil produced "perfect specimens."
To avoid getting a green yolk, cook your eggs just long enough to reach the desired doneness—no more. And quickly plunge the cooked eggs into cold water to stop the cooking process and minimize the iron-sulfur reaction. Some people also say that the cold-water plunge makes eggs easier to peel.
Once the water is boiling, reduce the heat to low (so that there's no bubbles) and use skimmer to gently and slowly add the eggs to the water. Then, turn the heat back up to a boil. Set a timer and cook the eggs for 6 to 7 minutes for soft-boiled eggs and 12 to 14 minutes for hard-boiled eggs.
4 minutes for slightly set yolk and set white. 5 minutes for a medium cooked firmer yolk and white. 6 minutes for hard boiled with lightly soft yolk. 8 minutes for firmly hard boiled.
Ideally, peel the eggs as soon as they're cool. Start at the broad end, and hold the egg under running water to loosen any bits of stubborn shell clinging to the sides. Another thing to keep in mind is the freshness of your eggs.
It's important to start the eggs in cold water — bringing the water and eggs up in temperature together ensures even cooking and prevents cracking. Bring the water to a rolling boil over high heat, then immediately remove the pan from the heat. Cover, and let stand for 10 minutes.