I know this is kinda basic, but I seem to be doing something wrong when boiling my eggs. They are SO hard to peel, and I invariably lose alot of the white that sticks to the shell as I pull it off. They look ghastly.
My routine: add eggs to cold water, bring to boil, cover and let sit at least 10 minutes (no more than 15), rinse a few times with cold water, and put them in the fridge. When ready to eat, I spend 5 minutes trying to peel one, shells start flying, egg keeps gettting smaller...not pretty. What is the best way to hard cook eggs to eliminate this problem?