You know what...I grew up with those green yolks! ha! Which I hate by the way. I didn't realize until I was a teenage that when you cooked then they would stay yellow! HA! So here is how I do it....
Put a pan on the stove with enough water in it to cover the eggs. When it become a rapid boil...drop the eggs in the water {easy or they will crack, if they crack a little its no big deal} Then I set my timer for 8 mins...pull them of the stove run under COLD water while I peel them.
Like Debbie said older eggs are easier to peel...but if you know that they are fresh then use a little vinegar in the water...you won't taste it.
If you do 5 mins then you have a solid white and a runny wok which is good to.

SMILE