please change my life - tell me how to peel boiled eggs

[peridito]

I just can't do it .Little bits get stuck on the egg ,half the egg comes away withe shell ..

I boil ,run cold water on them ,roll egg on hard surface and the massacre commences .
I like to eat them warm ,not freezing cold .

Put them in a small glass and shake lots so the shell practically falls off

I am also rubbish at peeling eggs, sorry can’t help. Waiting for an answer from an egg peeling expert.

Crack them, roll them then take a teaspoon and get it under that sticky little membrane thing between the shell and the slippery surface of the egg and use the spoon to sort of scoop the egg.

This uses a tablespoon and doesn't roll but it's basically the same thing

Delia knows how - it starts with how you boil them...

"The answer to this is carefully. Even the simplest of cooking demands a degree of care and attention. But in the end all it involves is first knowing the right way to proceed and then happily being able to boil perfect eggs for the rest of your life without even having to think about it.
What we need to do first of all, though, is memorise a few very important rules.

1. Don't ever boil eggs that have come straight from the refrigerator, because very cold eggs plunged straight into hot water are likely to crack.
2. Always use a kitchen timer. Trying to guess the timing or even remembering to look at your watch can be hazardous.

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1. Remember the air pocket? During the boiling, pressure can build up and cause cracking. A simple way to deal with this is to make a pinprick in the rounded end of the shell, as left, which will allow the steam to escape.
2. Always use a small saucepan. Eggs with too much space to career around in and crash into one another while they cook are, again, likely to crack.
3. Never have the water fast-boiling: a gentle simmer is all they need.
4. Never overboil eggs (you won't if you have a timer). This is the cardinal sin because the yolks will turn black and the texture will be like rubber.
5. If the eggs are very fresh (less than four days old), allow an extra 30 seconds on each timing"

Don't use very fresh eggs. They're much easier to peel if boiled a few days after purchase.

Are you rolling it a lot so there’s lots of cracks?

i try to have a small number of cracks and try to peel off big bits of shell. Or quick rinse of peeled egg to get the bits off.

Yes, this is the most important thing. Eggs that are coming up to their best before date are best for hard-boiling. If they've still got a week or more to go, poach them instead.

A light tap on the worktop, then gently roll along the worktop with your palm.
find the crunchiest bit, the. Peel with your thumb. It all falls off. Very satisfying.

sometimes it easier to cut them in half and then peel

boil them, cool them slightly underneath cold tap then immerse them in a bowl of water to peel the shells off, keep them submerged while you remove the shell.

Elias on the actual peeling:

"PEELING HARD-BOILED EGGS
The best way to do this is to first tap the eggs all over to crack the shells, then hold each egg under a slow trickle of running water as you peel the shell off, starting at the wide end.
The water will flush off any bits of shell that cling on. Then back they go into cold water until completely cold. If you don't cool the eggs rapidly they will go on cooking and become overcooked, then you get the black-ring problem."

Delia even...

Make sure they aren't really fresh when you boil them. When they've cooled roll the egg on a flat surface and the egg shell will break in large chunks. If you boil them to fresh it's a nightmare to get the shell off.

Im impressed with Delia’s level
of detail. What’s the book called?

Brand new, freshly laid eggs will not peel cleanly. You need slightly older, maybe week old at least. Fact

Lots to think about ,thanks .I do take them out of the fridge and I do cook too hard and fast And I think I am rolling them too hard .

.Cooking is tricky as my hot plates are not controllable .They are full on or off .

Anyone with any success in putting them in cold water ,bring to boil and cover and turn off?

I rinse them under the tap once peeled, to get rid of the bits, then dry on a clean tea towel.

Get an egg steamer -about a tenner.
It was on the news the other day in fact.
The eggs peel perfectly.

Do this, gamechanger!

My eggs are always fresh as I have hens. After boiling I plunge them straight into very cold water, then roll and peel. I think it separates the membrane.

LOL its called HOW TO BOIL AN EGG.
Part 1 of her classic cookery course.
But I think everything is now also on her (FREE) website.
My go-to for any standard techniques and classic recipes.

Hard boiling older eggs makes them easier to peel. The membrane is more separate and therefore easier to get off without taking half your egg white with it.

ignore Everybody else. The trick is to have the water on a boil first . That’s all you need to do. Make sure the the water is boiling first , then lower eggs in on a spoon. No other tricks needed.

I need to know this too. I've spent quite a lot of my life trying to discern the ultimate "big bash/small bash" ratio - you need a couple of well-spaced big bashes to get going, but you want to be able to get pieces of shell that aren't too big but aren't minuscule.
I use a normal spoon (not teaspoon) to get under the shell once I've got a decent opening, but it's not always fruitful.

Agree that fresher eggs have a stickier membrane.