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at one point I got obsessed with the color problem on the yolk-white interface but realized I only use them for deviled eggs anyway so that didn't matter.
my go to for easier/est peeling was aged eggs and cooling under water. worked most of the time, then a friend gave me a Japanese egg cooker. another appliance to find storage for. 
decided to give it a try before getting rid of it...works GREAT. fresh eggs (like fresh from my chickens fresh) peel just fine. so I found a place to store it. 
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