Mildly Infuriating

The trick is to put the egg directly from fridge into boiling water (not warm or about to be boiled water, it should be already boiling) and boil for about 6.30-7.30mins (depending on size and preference). Then wash it a bit under cold water. This increases the chances your shell might crack (maybe 1 in 10? if you submerge it slowly with a spoon) but magically works %95 of the time. I suppose the shell expands faster than the thin membrane when egg goes directly from cold to hot and thus seperates from it making peeling easier.

Why would you do it that way?

skill issue

Crackle the shell all over and even poorly boiled eggs should be relatively easy to slip the covers off

There are a lot of tricks for peeling boiled eggs, but fresh eggs from a chicken coop in your yard are a different ballgame.

I made boiled (well, steamed) eggs in my instant pot and they came out perfect...

Put eggs on trivet/riser. Add 1c water. Lid on, sealed. 5 minutes high pressure. 5 minutes off and sealed. 1 minute venting. 5+ minutes ice bath.

The ice bath is the critical part.

The shells slide off.

I'm not going to mansplain peeling an egg

Shock it in an ice bath immediately after removing from the boiling water. This helps the membrane between the shell and the rest of the egg peel away easier.

Another method I've seen recently says to add like half a cup of vinegar to the water you boil them in, tho I have yet to try this one myself. Makes sense tho; dyed easter eggs are usually easier to peel and those are dyed by dipping them in vinegar with dye.

You're supposed to break the little skin between the shell and the white and pull on that. You dug past it.

6 minutes in a pressure cooker and the eggs will be perfectly cooked and peel like a banana.

Can I introduce you to a so called Eierschalensollbruchstellenverursacher?

What's worse is my wife never seems to have this problem even when it's the same damn batch of eggs.

How has no one responded with correct response: steaming eggs.

Seriously, every egg peels super easy after I steam them for 15 minutes. My grandpa has bought a steamer because I brought mine to his house.

U running an ice bath after boiling?

The problem stems from peeling eggs outside. Don't do that.

That is one skill I've never been able to master. Perfectly boiled eggs I can do. Perfectly peeled eggs nope. Ice bath, spoon under running water, whatever method you got none of them has ever worked quite right. At least not consistently.

"The way I peeled this egg" is the correct title.

You didn't give it the ice bath.

The comments are hilarious, as eggspected.

Haven't seen this mentioned, best way to prevent this is to fry the egg, make an omelette or even scrambled eggs 👀

I feel like that scene in Forest Gump with the shrimp

I can't say 100% but I'm pretty sure over cooking them does this.

Dries out the membrane.

this happens usually with very fresh eggs, leave them for a couple of days.

(German popular "science", note the quotation marks, magazine) GEO: https://www.geo.de/wissen/endlich-verstehen-darum-lassen-sich-frische-eier-schlechter-pellen-30173258.html

We have 30 chickens, we get fresh eggs every day. We can cook them the same day after they're laid with a dash rapid egg cooker which uses steam. It comes with a little device to poke a hole in the wide end where the air pocket usually is and then we just cook them upside down. They peel easily whether they've been in cold water or not.

If I was chicken living in a battery, shit conditions, that's exactly the eggs I would deliver.