My DH loves to take boiled eggs to work in his lunch box. Before we got our chickens, just a few months ago, I was boiling store bought. They were easy to peel. Now, I've been trying different ways to boil my"home grown" eggs, but I haven't found a way to make them easy to peel The shell always sticks and most of the egg is wasted. DH hates it, so I've gone back to store bought. Here's what I've tried: Put the eggs in a sauce pan, cover with water, bring water to boil, turn off heat, put on lid, wait 4 minutes, drain hot water, immediately run cold water over the eggs and let them sit for 15 minutes. Refrigerate, send them in DH's lunch. This was on Rachel Ray. Worked with store bought, but not with"home grown". Then, from cooking show: All of the above, but put 1 tablespoon of salt per egg in the water. Still won't peel properly. Can anyone tell me what I'm doing wrong? My elderly neighbor says the eggs are TOO FRESH!