The peeling is less important than the cooking of the eggs. I use cold water in a small saucepan which holds less than a cup of water and put the eggs in, and once they come to the boil, let them remain cooking for about a minute. Tip eggs and water into kitchen sink and douse with cold water, while smacking the eggs around gently but enough to break the shells. Allow them to continue to cool and when convenient, then I remove the shells. Before watching all that excellent advice and googling all the options, I produced two hard boiled eggs. No timing necessary. Used the above method. I won't be changing this method. No black rims around yolks (suggesting over-cooking) and a still bright yellow in the centre of yolk as I don't want my eggs over cooked.
