Ever try to peel farm-fresh eggs that you’ve hard boiled? The hard cooked white pulls away with the peel, leaving an egg with chunks missing. What a waste! I saw this technique on the internet, and it works like a charm.
Use a steamer, or make one with a wire strainer and a saucepan with a lid. Place about 1-2 inches of water into the saucepan and bring it to a boil. Place the eggs in the strainer, the strainer over the boiling water, making sure the water doesn’t touch the eggs. They should be sitting above the water.
Cover with a lid, reduce the heat to medium, and cook 22 minutes at our 5000 foot altitude in Fort Collins. When the timer goes off, immediately immerse the eggs in cold water to stop the cooking. The eggs will peel easily, without pulling away any of the white with the shell!