Help! How to cook hard-boiled eggs so that when they are peeled all the egg white doesn't come off with peel?

I find the wisest way to hard-boil eggs is to put all the raw whole eggs (as many eggs as you like as the number of eggs you will be boiling has nothing to do with this cooking method) into a pot that has a tightly, snugly fitting cover of its own -- then cover all the eggs, filling the pot, with cool or lukewarm tap water until there is more than one-inch of water covering the egg that is on top of all the eggs in the pot. Then, on a high-flame, bring the water to a full, rolling boil... the very minute the eggs reach that full, rolling boil, remove the pot from the stovetop to a nearby waiting trivet and IMMEDIATELY put the cover on the pot completely covering the pot TIGHTLY and allow the eggs to continue to cook in the hot water (right on your tabletop, yes, without any flame underneath it) still in the pot for EIGHTEEN minutes. After the 18 minutes, remove the cover and bring the pot to your kitchen sink, gently and carefully pour out the still very very hot water and refill the pot with the coldest water you can get your tap to produce. Let the eggs just sit in the very cold water for a minute or two and then refill the pot again with more of the coldest water you've got. And you will have perfectly hard boiled eggs (which will also be remarkably easy to peel -- THAT is the secret to easy egg-peeling, immediately rinsing the cooked eggs with the very coldest water you can). I got this egg-boiling method from the old Betty Crocker cookbook and I was happily amazed to realize that it really works -- PERFECT hard-boiled eggs EVERY single time -- and NEVER any soft uncooked spots inside the eggs either. It's just great.

I'm not quite sure there is a secret......I have tried it all but the fresher the eggs, the harder they are to peel...

it is best to use eggs that have been sitting for a week or so. I have used salt in my water and it helps some but not a whole lot...

the best thing that I have found that works wonders is once the eggs are boiled, I will drain the water out and fill the pot up with cold water and let it run over the edge of a pot for a while so I know there is cold water at the bottom. Sometimes I will take each egg and run it under cold water until it is no longer hot to the touch and then let the eggs sit in the cold water for atleast a half hour if not longer and the shells seem to come off a little easier...

I have also noticed that if you crack the egg at the top where the sack would be...then you can just peel the shell right off....this works on occassion not all the time though.....

the SECRET is a very cold water bath after cooking!

Cook the eggs as you normally would immediately after cooking put the eggs into very cold water this will make the cooked egg shrink from its shell and become very easy to peel. It works everytime no fail.

use eggs you've had in the fridge for a week

other than that i dunno...

i also crack mine after they are boiled and put them in cool water(about 10 minutes) so the water gets between the shell and the white.

put eggs in a pan of cold water. place on stove and bring to a boil, turn heat off and put lid on pan. set timer for 25 minutes then put eggs in ice water until they cool.

don't cover the eggs entirely with water, leave a little of the tip uncovered.

use older eggs

ummm..just cook till done?>idk