Kept out of fridge like Tomatoes
Gently put in empty saucepan, fill just over with cold water, bring to boil then 8mins for Hard, not experimented with soft
Have noticed that if you want to use eggs from fresh, brown shells get nice crack from impact easy separation, white eggs disentigrate in hand egg everywhere.
If you want to use boiled eggs without shells, white eggs shell easier, brown seem to have thicker shells and come off in bits rather than large pieces
been doing 8 at a time, buying in crates of 30