Press it on the counter then roll it while pressing. Like a rolling pin. It creates lots of cracks. Then do the water thing.

I usually put it in ice water for a few minutes, then crack it slightly and then start peeling the shell off.

After you boil it, put it in some cool water. This helps the white pull away from the shell a little bit, I think. I use a plain kitchen knife to crack the egg and then slide the end of the knife between the shell and the cooked white. There’s a kind of a film layer in between too. Usually, this helps the shell stick together as you peel it off.

You want to break off pieces at a time, don’t go for the whole thing all at once. Work your way around the egg slowly, breaking off chunks of the shell as you go. Once you’re about halfway done, you can usually hold the egg over a bowl or plate or something and then work the tip of the knife around the rest of the shell, letting the egg fall out onto whatever is below it.

It takes a little practice but you should get it after a few eggs. Hard boiled eggs are easier. Soft boiled eggs aren’t too bad but you have to be careful that you don’t dig too deeply because you’ll break the yolk and it all runs out.

The way I was taught was to place down a paper towel, then crack the side of the egg against the flat surface and roll the egg back-and-forth to mush the shell into much smaller pieces.

Should make it easier to peel bit by bit instead of pulling away large chunks that can cut into the egg “flesh.”

Edit: the paper towel was to make it easier to clean up the shell bits afterwards

Hit it against a counter or table to crack the shell and then peel it. Just like you’re cracking an egg normally.

Sometimes can be helpful afterwards to run it water if there’s little shell bits still sticking to the egg.

The trick is getting the skin beneath the shell to pull the rest of it

Fresher eggs will be harder to peel tho

Mit einem eierschalensollbruchstellenverursacher, natürlich

But if you’re headed for deviled eggs or that sort of thing, a cold plunge is what I’ve always been told.

That’s a great question! Break the shell a bit with a spoon, peel under flowing water. The end.

I just hit it againt the counter until the peal breaks then it starts behaving like a bouncing ball. I keep playing with the ball until the shards are small enough and then pull the peal that now is more like a skin.

Then wash it with running water to get rid of the remaining shards. This step helps cooling down the egg which after boiling is too hot anyway, but you can probably skip and just pull the remaining shards manually it if you are one of those people who can stand and prefer things superhot.

My best results come from:

• Bring your water to a boil. Before or after it starts boiling, add a disgusting amount of baking soda. The alkalinity will help weaken the shell membrane, so that they peel like much older eggs
• As your boiling time comes to an end, prepare a bowl of salty ice water. The salt is to lower the freezing point so that the ice cubes cool the water to perfect shocking levels
• As soon as your egg is cooked, quickly and SAFELY move it from the hot water to the ice bath. Let the egg hang out for a bit. People often enjoy chilled hard boiled eggs, so every bit of time the egg chills gets to closer to enjoying the fruits of your labor
• Crack the shell a little bit and then run the egg under cold tap water while you gently peel the shell away using your fingerTIPS, not nails
• When the water hits at the right angle, it should practically peel the egg for you, right under your fingers.

Your water for boiling can be reused for cooking beans, the baking soda will help break down the various gas-causing sugars, and cellulose. Don’t fully cook them in this water, they’ll taste bad. This is simply a trick so that you can soak your beans for 45 minutes or so instead of overnight.

The salt bath can be used to start a brine, or to cook pasta.

I put the egg in warm water and crank the heat. Bring to boil for 8 min. Immediately into ice bath to stop further cooking. Peel carefully. You get a cooked white, with a mostly cooked, slightly translucent yolk.

Bend over and I’ll show you.

With a teaspoon. Gently crack the shell, then pull off a small bit so the spoon fits then run the spoon between the shell and egg. Works perfectly for me, but works best if they’re freshly cooked.

You put it in cold water for a few minutes and it’s pretty easy with your fingers, like peeling a brittle orange.

My boyfriend has this trick where he pokes a hole on the top, a hole in the bottom, and then he blows and the egg just falls out.

Never managed to pull it off, I just claw at it until it’s done.