2.) Immediately after cooking, you’ll want to cool the eggs in their pan, very quickly under cold running water. This will stop the cooking process and prevent the eggs from overcooking. This is an important step, as cooling the eggs quickly prevents the dark greenish gray surface from forming around the yolk.
3) Empty the cold water from the pan. Then shake the pan (with the cooled eggs in it) so that the shells crack really well. Then start peeling the eggs from the larger rounder end (near where the air bubble). You can do this under cold running water to help rinse away the broken bits of shell.
4) If after following the above directions, you still have problems with a greenish gray surface appearing around the yolk, then cut down on your cooking time.
5) Never attempt to hard boil more than 18 eggs at one time – as it creates a longer cooking time, and will overcook your eggs.
NOTE: If you are still having problems with your hard boiled eggs, please send me a note and I’ll send you my own personal notes for cooking times which I teach my students.