I bring the water to a full rolling boil, slip eggs in with a spoon and bring back to a boil. Turn the heat off, set timer for 15-20 minutes depending on quantity and size. When timer sound, drain off hot water, run under cold water till cool enough to handle. Crack what you what to use immediately and let sit in cold water for a few minutes. Refrigerate what you're using later. Dh says he never has a problem with peeling them and there is never a gray ring around the yolk. I usually do a dozen large, mixed colors at a time.