As I was peeling 18 eggs tonight...some chicken, others turkey, and one duck egg, I was thinking about the most efficient way to do it. I tried "shocking" them in cold water first, others I almost burnt my hand as I tried to peel them as fast as I could (per hubby's suggestion) and then some I just let cool naturally. As soon as I get a theory, wham! it's ugly eggs. I will say this, that chicken eggs are easier than the others, but I was curious to know if I'm missing any "tricks of the trade." How do yall do it?