On 4/8/2012 8:06 AM, sf wrote:
>
> To be perfectly honest, I steamed them so I wouldn't have that green
> ring around the yolk, not because I believed steaming makes the
> slightest bit of difference in the shelling. The ones I had trouble
> with were too fresh. I bought fresh yesterday too, but I used the
> eggs that had been in the refrigerator a few days - so I only had one
> little gouge this time around. I spent the time perfecting my
> shelling technique instead of prying the shells off one piece at a
> time. Now I'm tapping each end, one tap in the middle and rolling to
> craze the shell. By the time I finished, the shells were coming off
> in two big pieces.
>

You could try cooling the eggs off rapidly after cooking. It works for
me. It was startling to see the bright yellow yolk the first time I did
it. It made a beautiful egg salad!