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Only difference in the browns and the whites is the pigment. I just make sure they're around 2 weeks old. I have some I keep for myself that I let get older, and the rest are sold fresh. Even that "old" they're still great and if I want to boil some I'll know I can peel them.

Quote: If you read the first part of this, it says to be sure the eggs are at around a week old first. I've tried all the things listed in this thread with fresh eggs, and no matter which I use they are still hard to peel. I've been adding salt to the boil water and plunging them into cold...