mac

This is so true! You want to use the eggs that have been in your refrigerator for a week, rather than the eggs you just bought from the store. I learned this from my brother, who doesn't even cook, which is why it took me so long to try this method. He was right!

I now do the cool down method everyone else talks about -- 15 mins. to boil, cold water, ice bath. However, I do one more thing to help improve peeling. Once the eggs have cooled all of the way, I put a cover on the pan and shake the eggs in the pan rather vigorously. This cracks the shells and then I put them in the refrigerator for about an hour or less. The peels practically fall off of the eggs.

Before this method I tried one of easy-peel egg contraptions that you put on the end of the faucet. Now that was fun and funny. The first couple of times I tried it, the contraption blew off of the faucet and sprayed me and everything else in my kitchen with water. I should have worn a rain coat and a mask. When I could get it to work it worked great. But mostly I just got a shower. Now I do the method above and I stay dry and the eggs get peeled.