Missy,I grew up cooking in a resturant.We start the water cold with some salt or vinegar,and the eggs ,as it helps release the shell from the egg/will not flavor the eggs.Then bring it to a boil/ after their cooked,Imediately put cold water on the eggs {after dumping the hot water out.It will contract the eggs from the shell.Keep them in the cold water with cold water running some to keep the water cold,After they cool,then peel them under cold running water,not hard water pressure tho.It will help in the peeling.I always smack gently the eggs on the side of the sink,then roll it all over to crush the shell.But not real hard,just enough to break the shells.They should then fall off practically under the running water.Their easy to peel and you get a whole egg.Glad your enjoying yourself.