I usually put it in ice water for a few minutes, then crack it slightly and then start peeling the shell off.
this post was submitted on 30 Jan 2026
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With a spoon under a running faucet. It's the perfect tool for peeling an egg.
What I do is I'll start a small stream of cool running water from the faucet and then take the backside of a spoon and smack the egg under the running water from the faucet.
As it cracks the water will get in between the shell and the egg itself and the shell will just pop right off as soon as you've cracked it enough and you break the membrane.
Somebody once told me that it's easier if you bring the water to a boil first before you put the eggs in to cook, as well as putting them in cold water afterwards. It seems to work for me.
Use a thumbtack to make a tiny hole in the wider part of the egg so it doesn't crack while cooking.
Ask my wife. I've followed dozens of direction, none work for me - I get the peel and half the egg white off. She manages to get a nice peel every time.
i don't think it is genetic, but whatever it is nothing works.
There’s so much bullshit out there about this “problem”. They’re mostly crap.
The one thing I found works well is to stop the eggs into an ice water bath and let them cool for at least 10 minutes before peeling. They really seem to hold together quite well almost all the time.
But nothings guaranteed. I remember some chef on Reddit years ago said you can be as good at peeling eggs as anybody - they aren’t all going to peel cleanly. That’s why when they are peeling tons of eggs in a restaurant (for deviled eggs or any dish where appearance matters), the rejects go into the bowl for making egg salad later.
Not one Lilliputian joke in site, so disappointing.
If I wanted to be mean I'd ask "How did you get to boil the water in the first place"
Shock them in cold water, then drain, then shake them a bit in the pot so that the shells crack all over, then cover in water again and leave for a couple minutes. The water will seep under the shells and unstick them from the eggs. It's not a full proof method, but that's how I do it.
Do you really need instructions for this? Just crack the shell and take it off. For an easier time, drop the eggs directly in ice water immediately after taking out of the boiling water to shock the egg and make it pull away from the shell.
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.