What's with these things? I use the same method and sometimes they are near impossible to peel. I end up throwing them away in frustration. I've heard that the fresher eggs are hard to peel I've heard that you need to run them under cold water, all kinds of tricks. But I start them with cold water, bring to a boil then let stand for 10 min. Normally they turn out just fine, but every once in a while I get a batch where you cannot peel them without peeling off most of the white.