I can't seem to peel my hard boiled eggs - page 8 Solution! - Page 10

I have an electric egg-cooker -- as soon as the timer clicks off I drop the eggs in a bowl of ice-water -- crack soon afterwards -- let sit in ice water for a little while longer and the shells just slip right off -- FINALLY I can have the smooth, yummy eggs -- :-)

I just tried a combo of ideas from this thread and I'm eating a cup of mostly yoke, boiled eggs - so, still no luck....   I put (sort of dropped hard) 6, 4 day old eggs in cold water with a little bit of baking soda, brought to a boil for 20mins, immediately dumped out hot and ran cold over them for quite a while, then added ice, rolled them on the counter until broken up, still no dice with getting shell off without taking a bunch of white with it. I wonder if some of the ideas on this thread are commercial eggs not farm fresh? STILL hoping to get a good method one day !

I slightly crack my eggs and put them in cold water and then boil.  When done, run under cold water and peel.

I always run my hard boiled eggs under cold water as soon as they're done. Been doing that for 30 years and have NEVER had one not peel easily.

To add:  This first part has nothing to do with peeling, but I use a can (not so tall and bigger around than a regular soup can, mine is a Dinty Moore Beef Stew can) that holds three large eggs.  I very slightly crack my eggs on both sides (just a tiny crack), put them in the can with cold water and boil to either soft boiled or hard boiled depending, then I immediately run cold water over them and peel while hot.  No Problem!  I do this with fresh eggs from the coop as well as store eggs, altho store bought eggs are somewhat easier to peel as they have a very thin shell. The reason I use the can is that I only boil up to three at a time and it comes to a boil in just a few minutes, less clean up, less water and less gas to cook.  Be sure to remove the paper around the can though.  Am I the only one who admits to using a can on the range to cook in?  lol

farm fresh or store bought? I'm still baffled on my own farm fresh eggs, store bought I have no problems either.

I am going to the "slightly cracked" now...       thanks!

I have read a good majority of this thread and I haVE  used the "bring eggs to a boil, turnoff heat , let sit for 15 minutes then run under cool water, crack shell and peel." This works fine for me with aged eggs, but my eggs don't sit around in my fridge long enough to age to boiled egg eggs.

I'm trying the "bring water to boil, then add eggs etc etc" method. Hope it works!

I put eggs in boiling water, boil for 15 mins, take pot to sink and run cold water over the eggs until they are cooled, peal, and voila!!  great pealed eggs.  Ive even done this with eggs right from the nest.

Tried this yesterday with eggs that were only a few days old at most. Although I had to put them in the fridge overnight, this morning they peeled like a dream, I was shocked and also very happy I wasn't wasting egg white

Theres alot of different ideas on this thread, figuring out which one works for you is the hard part, and knowing that its not impossible to boil and peel a fresh egg is great! 

How old do you think eggs need to be before they will peel easier. After trying everything with no luck on fresh eggs, I have about 20 eggs that I'm "aging" in the fridge. It's been at least 1 week, close to 2. Does anyone know how long I should wait until I try boiling them just based on the idea that older eggs peel easier??????THANKS!