The trick is to "shock" the eggs. Whenever they are done boiling, place them in cold water. Some people use an ice bath, but I've always seen that as overkill. What I do is run the cold tap, get my pot and drain it while keeping the eggs under the stream of cold water. It only takes a few seconds, after which you can take out the eggs and they will dry right away because the inside is still hot.

The idea is to rapidly cool the hard outer shell, which causes it to contract. This releases the inside of the shell from the egg white.

Generally older eggs work better for hard boiling because the gaseous membrane will expand and give you a better purchase/seperation when peeling

A small amount of lemon juice like a slice of lemon will help soften the shells to make it easier.

The perfect boiled egg takes roughly 9 minutes submerged in boiling water

I peel my eggs by cracking them on the air pocket then peeling the rest of the shell off using my thumb (not the nail) under running cold water.

You learn to get good at peeling eggs when you have another grown man threatening to stab you to death if you don't do it fast enough.

-A chef

I love how this comment section consists of advice for peeling eggs that are all in direct conflict with each other.

I don't mind doing this. It is kinda fun actually. I used to do dozens of them for fun to make pickled eggs. I didn't even eat them.

Other people said some of this but I'm going to put it here for easy grokking:

• Use old eggs if you can.
• Pinch of salt in the water helps heal cracks in the egg shells so they don't always spill out into the water.
• Put cold eggs directly into boiling water. This means that you should make sure you achieve a rapid boil before putting eggs in.
• Put boiled eggs directly into cold water, either by pouring cold water on them or by moving them into an ice bath.
• Smack and roll the eggs on the counter, then peel.

I boil eggs every day for my family and this has been a tried and true method for us. It's solved all my egg peeling sorrows.

Never understood the trouble with peeling an egg. Push it down on a cutting board or counter top, roll it to crack all the way along the center, the shell comes off in 2 pieces.

A steamer is crucial for easy-to-peel hard-boiled eggs. I steam for 9 minutes for a not-fully-cooked center but you can steam for 12 minutes for fully cooked. Place the steamed eggs in an ice bath and transfer to the refrigerator for at least half an hour. This is the most reliable method I've found for peelability and consistent doneness.

teaspoon

If you want eggs that peel easily everytime boil the water first then put the eggs in. Once the water begins to boil again turn the heat down so it's a very slow boil.

You will need to let your eggs warm up to room temperature if you keep them in the fridge or else some may break open when you put them in the boiling water.

just give the egg to the dog

you don't have to worry about the egg now. it's the dog's problem.

Running eggs under tap while peeling is the single biggest thing you can do, also the simplest. Only do all the other stuff if that doesn't work.

I usually just drop it on the floor a few times.

Don't understand why people peel eggs. Just crack them open and put them in one of those egg holders.

*Downvoted for this? Ah Lemmy is fun.