Last night I tried the bring to boil, turn off heat, cover pot with a tight fitting lid and let sit for 10 minutes before transferring into ice cold water for a dozen large eggs. It worked great, perfect yolks with no green or gray and easy to peel. I tried the crack & peel ends before blowing the egg out, but all that happened was the sides of the eggs cracked releasing the air pressure.
Basic egg info:
What should I look for when buying eggs?
Purchase only clean, unbroken, odor-free eggs. Quality is indicated by egg grade, not size. A process called candling, in which eggs are held in front of a light source, allows egg graders and inspectors to observe the size of the air pocket (an indicator of quality and age), the condition of the yolk and the white, and any hidden defects. These factors, along with shell soundness, cleanliness and shape, are used to classify eggs as Grade AA, Grade A or Grade B. AA and A are the grades most commonly marketed at retail. Grade AA eggs are the highest quality, but there is no difference in nutritive value among the different grades.
What are the different size classifications for eggs?
The official size or weight classes are:size minimum net weight per dozen
jumbo 30 ounces
extra large 27 ounces
large 24 ounces
medium 21 ounces
small 18 ounces
For accurate price comparison when purchasing eggs, compare different sizes of the same grade.
What information is included on the egg carton label?
All eggs sold at retail must be prepackaged in new cartons. Labels must include the grade, size, candling date, and name and address of the packer, distributor or retail store. Although not required by law, operators are encouraged to stamp cartons with a date by which eggs should be sold.
The candling, or Julian, date is a three-digit number indicating the specific day of the year on which the eggs were graded, sized and packed. For example, the number 001 would represent Jan. 1, while 365 would be Dec. 31. This number provides an indication of the eggs' freshness.
Eggs cannot be sold at retail more than 30 days after the candling date. To prevent eggs from being sold beyond this time frame, many packers mark cartons with a "sell by" date. The "sell by" date, also called the expiration date, must not exceed 30 days after the candling date. After the expiration date has passed, unsold eggs are returned to the supplier where they may be recertified by trained graders or shipped to egg breaking plants for processing into liquid, frozen or dried eggs.
Is it safe to use eggs after the "sell by" or expiration date has passed?
Yes. "Sell by" or expiration codes indicate freshness, not necessarily wholesomeness. Since egg quality deteriorates over time, "sell by" dates are used to ensure the grade specified on the label is accurate. If stored properly, eggs may be safely consumed several weeks beyond the expiration date. If safely preserved, eggs will be good for 9 months to a year using the following method: http://preparednesspro.com/safely-preserving-eggs/