I live near Horsetooth at an altitude of 5800 ft..... I CANNOT make hard boiled eggs that peel easily without damaging the whites. Generally I start with cold water in a pan big enough for eggs to move; bring to a low boil then reduce to a simmer (~5 setting) and simmer for 17 min (in Iowa I cooked for 15 min with NO problem); ice bath for 15 min. Whether I peel immediately, or refrigerate and peel later, I rarely get an easy peel and the whites are a mess! I usually peel from the fat end first as that's where to air pocket is and I try to gently use my thumb pad to push the shell away, trying to make sure I'm getting under the membrane. If I do, then I have good luck but often the membrane sticks to the white and tears it. Do "Colorado eggs" have thicker/thinner membranes than elsewhere. I've tried adding baking soda or vinegar to the water... no difference. I've tried the "no heat method" - turning heat off after boiling, cover and let sit) but then the yolks don't get done. Help me as Easter is coming!!!!