Store the eggs, small end up, for 24 hours to center the yolk, particularly for fresh eggs; or roll the eggs gently with a metal spoon in the pan several times as the water comes to the boil. The Georgia Egg Council suggests piercing the top of the egg with a thumbtack or needle before cooking and leaving the eggs in the covered water for 15 minutes after the pot is removed from the heat. Adding a little vinegar to the water will help any exposed or cracked egg to coagulate. Adding one tablespoon baking soda to the boiling water helps fresh (uncoated) eggs peel more easily, but this does not affect commercially coated eggs. Still, there’s no harm in trying! To prevent the egg yolk from turning green, immediately run cold water over the eggs or cool them in ice water.
