Originally Posted by
Mamia
I put a little oil in the water, when done boiling cool quickly with cold water Shell will come off easily.
I think the cooling quickly is very important. If eggs cook too long or are not cooled quickly, the yolks turn dark around the outside. I don't think it really hurts the egg, it's just unsightly.
The trick I have tried lately for potato salad or egg salad is to poach the eggs. I can put up to seven eggs in a flat pan with a few inches of boiling water. When eggs are cooked, pour everything into a strainer. Then you have yolks that are a little oval shaped instead of round, but that's a "design choice".