No more egg-headed ways

This morning, I was rushing to peel the boiled eggs and the skin was coming off with the shell--ugh! Not it, its like where's the beef? The meat shouldn't be sticking to the "skin-shell" like that... No no no!

Speaking of breakfast, here is how they say to make the perfect hard-boiled eggs:

Instructions

Difficulty: Easy

Tips & Warnings:

• Easy to remember, 3 minute boil, 8 minute covered.
• Once you crack the egg, roll it around a bit, it makes it way easy to peel.
• They could be addictive!

Things You'll Need:

• Eggs
• Timer
• Water
• Saucepan with tight fitted lid
• Fire

Step by Step:

Step 1

Place eggs in the saucepan, it does not matter if it is 2 or 12 eggs, this way works. Just cover them with cold water, not too deep. Do NOT salt the water. Place on burner on HIGH heat.

Step 2

Place on burner on HIGH heat. Once they start to boil turn on the timer to 3 minutes.

Step 3

When the timer goes off, quickly take off the heat, put on the lid and reset the timer to 8 minutes.

Step 4

When 8 minutes are up, take to sink and run cold water over them for about a minute, let them soak a bit to cool off. They will peel best if you set them in the refrigerator for about 1/2 to 1 hour, but you can eat them now!

Step 5

Never have green or gray yolks again!

HERE's a good one too:

How to Hard Boil an Egg

To make hard boiled eggs, here's the secret: Don't boil them. The "perfect" hard boiled egg (tender white, semi-solid yolk) can be reliably cooked by keeping the egg at 65°C or 149°F (well below the boiling point of water) for 6 hours or more^[1][2] but most people don't have that kind of time and patience. Here's a fool-proof, reliable way to hard boil eggs.

Steps

1. 

   
   Lay the eggs gently in an empty pot.Some sources recommend making a shallow hole with a pin at the flatter end so that it'll let the expanding air escape thus reducing the chance of cracking^[3] but studies have shown this isn't a reliable technique.^[4] Adding salt or vinegar to the water, however, may help the proteins in the white coagulate faster so any cracks in the shell quickly get plugged.^[5]
2. 

   
   Fill the pot with enough cold tap water to completely cover eggs with about 1 inch or 3 cm of water over them. If the water is cold, the eggs will take longer to cook. If the water is hot, though, you may risk the water getting too hot and overcooking the eggs. Put on a lid.
3. 

   Be careful not to add too much!
   Add enough salt to make the water taste salty. This will make the eggs easy to peel later.
4. 

   Once the water boils...
   Bring the water to the point of boiling, over high heat, then immediately remove from heat.
   

   remove from heat, then cover the pan.
   Don't remove the lid so that the water doesn't cool off too quickly. You want it to hover at a temperature close to but below boiling. Leave the eggs in the hot water for 25 minutes. Time the 25 minutes from when the water starts boiling. If you set the timer before that, you will end up with soft-boiled eggs. And if you set it too late or let the eggs linger at boiling temperature, the yolks will turn a slight greenish color and begin to smell like sulfur.
5. 

   
   Stop the cooking process. Chill the eggs by placing them under cold running water or in a bowl of ice water. Let them sit for a few minutes until the egg is completely cooled.
6. 

   
   Peel the eggs when they're cool enough to handle. It's easier to peel under cold running water.
7. 

   Eggs, part of this healthy (and delicious) breakfast!
   Eat and enjoy!

Tips

• To ensure your egg is hardboiled, when it is cooled off, spin it on a hard surface like a top, and if it spins quickly without flying off in one direction, the egg is finished. Undercooked or uncooked eggs will have a wobbly, unsteady spin and will spiral off to one side.
• Fresh eggs are less prone to cracking but more difficult to peel. Eggs which have been refrigerated for several days have higher pH and are more likely to crack, but they're easier to peel. If you have fresh eggs, you can add a teaspoon of baking soda to a quart of water when cooking (but it might make the eggs taste slightly more sulfuric) or just cook them a little longer and allow the white to firm up in fridge before peeling. If you're going to be cutting the boiled eggs in half, you might want to use the freshest eggs you can find, since they tend to have a more centered yolk and less likelihood of greening.^[6]
• Don't forget to add salt to the boiling water. If you do the eggs will be very easy to peel.

Warnings

• If you keep the eggs at boiling temperature, you risk overcooking the eggs, which over coagulates the proteins (resulting in rubbery whites and dry yolks) and generates hydrogen sulfide in the egg.^[7]
• Be careful that you do not burn yourself with the hot water or the eggs.
• Using too much vinegar will cause your eggs to smell bad and taste like vinegar.
• Using a microwave without an egg cooker designed for use in a microwave will cause the eggs to explode.

There's nothing like being in a rush to feed your hungry children. Never again. I am actually starting a new regimen as of tomorrow, 8/8/08: I will get up at 5A and get dressed, have fellowship time with God--reading His word and praying...maybe water the plants or do a lite exercise/stretch from 6-6:25A... I will wake the kids up at 6:30A and by 7A they will eat and I will eat with them (their food all on the plate at one time & not individually), I am also going to help my youngest daughter with her eating, because she makes a big mess trying to feed herself--thought she prefers to self-feed. If this breakfast regimen does not work, I will start eating before everyone else, so that I am not feeling famished. (And by 8A, we'll be ready to go...I plan to bathe them once--not twice--after they eat, but I will change their diapers before they eat & I will wash their hands and faces). Check back with me in 3 weeks or so.