I put the eggs in the water. Bring water to a boil. Remove from heat and cover pot with lid and let stand for 10 minutes. Then I do the cold water/ice bath. This next step is key. I gently roll the egg so there are lots of cracks and input them back in the cold water. Then I peel.

I makes lots of breaks in the shell (so no large shells pieces are left) by tapping around the egg with the back of a spoon. I then start removing shell around the base (rounder end) where there is always an air bubble. The shell comes off in strips, like peeling an orange.

Older eggs. Fresh eggs are the WORST. I also add salt AND vinegar to the water, and peel under running water, but I'm pretty sure it's just the older eggs.

Anonymous wrote:Some guy wrote an article in the Food section of the Washington Post on this about 6 months ago. He found that having the water boiling first, lowering it slightly and then putting an egg in straight from the fridge got the best results when peeling. That's how we've been doing it since and its been working! I'll see if I can find the article.

Blah, blah, blah Washington Post guy. Bet his eggs were old and it had nothing to do with boiling the water first, lowering it, putting the egg in straight from the fridge and then standing on his head and sneezing.

Some guy wrote an article in the Food section of the Washington Post on this about 6 months ago. He found that having the water boiling first, lowering it slightly and then putting an egg in straight from the fridge got the best results when peeling. That's how we've been doing it since and its been working! I'll see if I can find the article.

When cooked, take them out and keep them in cold water. let it cool for a few min before you peel it.

Anonymous wrote:Salt in the water.
Once finished boiling, immediately plunge into an ice bath.

This helps of peeling cold for sure. But the easiest way by far to peel is right after boiling. I know that's not always desired. You can store peeled eggs overnight in an airtight container covered inside by a damp papertowel.

Like others have said, use older eggs. That's really the only guarantee.

I've also heard that putting baking soda in the water makes it easier. Older eggs are better.

after removing from hot water, place in a bowl of ice water. peel under running water. shell should slip off.

This is the Julia Child way, via the Georgia Egg Board. It's pretty fussy but I have found that it does help with the shell sticking to the whites.

http://www.recipesource.com/main-dishes/eggs/01/rec0137.html

There are a few methods, but the most important thing is that your eggs be old. Sounds gross, but the older eggs get, the tougher the membrane - so there is more of a layer between the shell and the meat. Most grocery store eggs should be fine, but you need to let farmer's market (and many Whole Foods) eggs sit for a week in your refrigerator before boiling.

Once you have your old eggs, my favorite method is to slightly crack each egg before putting into into the water.

Older eggs are supposed to work much better for peeling than fresh eggs.

Salt in the water.
Once finished boiling, immediately plunge into an ice bath.

Every time I make them, I end up pulling off half the whites or if not, I'm left with that not-smooth outer cell around it. Please share any tips!