After I mastered hard-boiled eggs, I tackled peeling them perfectly. I used to have trouble with getting the peel to consistently release until I learned to chill the eggs in an ice bath right after cooking. That helps to release the shell.
However, the chill factor was not enough. If you crack and roll the shell, then it will peel off quite easily. That’s a little tip from Cook’s Illustrated’s The New Best Recipes (2004). Works like a charm.
For clarification, here’s a quick video on peeling hard-boiled eggs . . .
For tips on mastering hard-boiled eggs see:
- Hard-boiled egg tips: a few techniques to keep in your back pocket
- Deviled egg tips: centering the yolk and medium eggs
- North Indian Egg and Spiced Tomato Curry Recipe (Anda Masala)
- Instant Feel-Good Foods: Deviled Eggs and Kewpie Mayonaise
If you have a tried-and-true method, let us all know.