I may be sunk waiting a couple of days to peel them, but want to try steaming in my rice cooker. How long? I have 2 settings, white and brown rice. White rice takes about 30 minutes - just open it 15 minutes after I see steam starting to come out?

The rice cooker is the only thing I have a steamer basket for.

"Eggs are very permeable. Moisture evaporates thru the shell."

Yes, this is true, as is the reverse.

When the eggs (not freshly laid) are done boiling, I leave them in the pot, drain off as much water as I can without the eggs spilling out, and shake the pot back and forth (as I would when popping corn). This breaks up all the shells into pretty small pieces. Then I put a cup or two of ice into the pot and fill with water. Then I just let them set for about 15 minutes and when I come back to the pot, enough water has invaded the egg to separate most of the shell and they just slip off the eggs.

Although I don't get fresh-laid eggs very often (just no nearby source) I do get reasonably fresh eggs (occasionally Grade AA) from the store often enough. One way to tell is frying one. The look is different but that's beside the point. In the US you can look on the carton and tell when they were packed by the dating. (And no, not the sell by date but the Julian date on there.) You can figure a day maybe for packing but know fairly close how old those eggs are.

I don't have trouble with peeling eggs. Rarely does one stick and the problem usually is being too rough with them and trying to yank the shell off as I see so many attempt. They're delicate. Treat them that way. Have a little PATIENCE for cryin out loud. I try to pull the shell off in as few pieces as possible. (Learned that trick as a kid when we *would* get eggs off the farm and she'd get them from the coop. Don't get much fresher than that and my mother often boiled them.) Just makes more sense to me than cracking it into hundreds of little pieces to pick off there! Crack the airhole and gently start to put pressure on it pulling and you'll feel it give way. This works well for me. Don't yank on it or snap the shells - you'll mess up the egg. You can literally hear the suction release and feel it and big chunks of the shell, like shown in the above photo, are easy to get. Seems like most of the ones with trouble sound impatient and that could be the big issue. Take your time and relax. Nothing to yell and scream about. It's peeling eggs. Geez.

Also I don't boil my eggs. I gently simmer them. I don't need a brine water, don't need vinegar, don't need special "Eggies" (though Grainlady loves hers). I bring it to where it starts a few bubbles, shut off the heat, the coil will easily bring it to a nice simmer quickly. I cover the pan from the start to get it up to temp quicker than the recommended suggestion of heating the pan uncovered. My way saves energy. Then when I see it's at that point I let it give a decent simmer then pull it off the heat and leave them for about 12-15 min. I don't mess with ice water, I run water in the pan to where I can handle them a bit. Treat them delicately. Don't bang them around in the pan or you'll have bits and pieces of shell everywhere. Then peel the shell as I described. Use a little patience and gentleness and I have little trouble. But eggs do vary so there's one once in a while. Or it's me getting impatient? No matter. No big deal to me. When I help people peel eggs, they stare and ask how I get such big pieces of shell. Well the answer is obvious. I don't bang the eggs off all the walls!

And y'know what? Maybe if it's a big issue, couldn't someone else help with the task? Not something to get worked up over.

I was watching a video the other day of a lady who uses a spoon to shell the eggs. Simple and effective but I know a lot of people would just jam the spoon into the egg and say IT STUCK!!!! LOL But there too, she went slowly and worked it around accomplishing essentially what I do without a spoon.

I know in Europe/UK it's much more common to leave fresh eggs out. The 2 Fat Ladies are appalled by USers friging eggs. And here the recommendation is cooked eggs out only 2 hours or toss them. However I know a lot of people who eat hard cooked eggs after sitting out for days. There's probably some risk but calculated to each person. If you're young and healthy it's probably less risk. I just don't feel comfortable with it. And it's been documented enough to my satisfaction that mayo isn't the problem with potato salad and the like. It's the potatoes and eggs. Although there too, we used to leave leftover french fries on the table in a bowl to snack on and all lived to tell about it. Guess there's a difference between what's best for you and what's practical and what each person wants to do.

I generally boil older eggs but sometimes I steam them...the number of eggs dictate my method. I steam fresher ones but I prefer the yolk's texture at between 12-15 minutes of steaming. Sometimes I air cool and sometimes I water cool.........never a peeling problem.

....how's that for a definitive answer! LOL

Now that they are peeled how do you devil them?l

Just sieve the yolks fine, add about 2Tbsp of mayo per egg and some lemon juice to make it creamy enough to pipe, a pinch of Coleman's mustard or a prepared Dijon mustard to taste, salt and pepper to taste, mix it up and put it in a plastic bag or decorator bag (I like to use the disposable ones with plastic tips and not my cake decorating bags/tips) and pipe them into the halves. Sprinkle with paprika for color or a tiny bit of cayenne powder if you like hot.

I've also had them with teeny minced dill pickles in them, but I prefer the creamy yolks. Never tried making them with pickle brine in the mayo instead of lemon juice, that may be good.

No cynic it has nothing to do with being patient or impatient. If you had read my post you would have seen that once this was not an issue for me years ago...it is only recently that peeling has become an issue. Just wait, sooner or later the eggs in your area will become just like the eggs in my area and boiling them causes the peel to fuse to the white. Like I said in another post of mine, those who think it's really not a problem have not run across these eggs that we are having issues peeling. Cynic, you mention that once in a while there's an egg you have problems peeling...Imagine if every single egg you cooked was this problem egg...

I pressure cook my eggs and they peel beautifully, no matter the age. I cook them for exactly 6 minutes after the 'jiggler' starts to jiggle, remove from heat and them let them come to a natural pressure release. I run cold water over them and generally let them sit in cold water till they seem cool. Perfectly cooked, soft, tender eggs with nice yellow creamy yolks.

OOH, pressure cooker eggs. Must try this. How much water are you using? Steamer basket?

I'm intrigued as well. Never thought of pressure cooking eggs.

I've tried a variety of methods. If the eggs are at least a week old they peel just fine.

That said I have a question for Ann t. You said "Someone was asking on another site, how to make hard boiled eggs with fresh eggs."
Pictured below those words you posted pictures of the eggs you made using a 10 minute steaming technique. My question is not about whether the eggs peeled or not. My question is - how do you use those eggs pictured? Were they eaten warm? The yolks are not soft boiled and they are not hard boiled either. Just wondering as they look undercooked to what I consider a hard cooked egg. I see Chase uses the steam method but cooks them 12-15 minutes. I would imagine the yolk would then be a consistent color through out. That is what I consider a hard cooked egg. But perhaps your idea of a hard cooked egg is different. I thought I would ask because I was not sure how you were eating/using the eggs you pictured.

Teresa

Sort of a steamer basket... just a few canning lids on the bottom, a cake pan on top of that. I add as many eggs as will fit with a cup of water.

I guess it depends on how you like your eggs, I like mine a bit softer and Ann T's look perfectly done for my taste.

I seldom have trouble peeling eggs, I boil the oldest ones. Put the eggs in cold water, put them on the stove, bring to a slow boil/simmer, let it simmer for 5 minutes. Put a lid on the pan, let it set 10 minutes, then run under cold water. When the egg is cool enough to handle I roll it around on the counter until it cracks all over and then peel under running water. I don't add vinegar or salt or anything else, just water.

I'm from Michigan and I have my own chickens, so I'm next door to Ohio and I have pretty fresh farm eggs. Once in a while one sticks. I eat that, if Cooper doesn't talk me out of it first, but I don't seem to have a problem. Maybe the timing is off, you're at a different altitude than you were or something? I'm sure I don't know, I'm guessing, of course.

ajsmama, I don't refrigerate my fresh eggs, I have 7 dozen on the counter now, all less than a week old. Eggs are laid with a protective coating to avoid anything getting through the porous shell. If you cook them or wash them, you remove their protective coating and then they should be refrigerated. Refrigerating uncooked eggs will increase the amount of time you can keep them, though. An egg will not spoil or go bad unless the protective shell is "breached" allowing bacteria to enter. Otherwise, they just kind of dry out. You can check the freshness of an egg by putting it in water. If it sinks, it's fresh. It sinks but stays point up, use it pretty soon. If it floats, you're losing quality fast. Most experts will say throw it away. I don't, I boil those, they're really easy to peel because there's so much air space in the shell!

My devilled eggs are made by mashing up the yolks, adding mayonnaise (I like mine homemade), a dollop of sour cream, some sweet pickle juice, salt, pepper, some paprika. No recipe or amounts, I just add until it looks right and tastes good. Elery likes them made with the juice from pickled jalapenos, but no one else does. (grin) The girls like them a bit sweeter and would like me to add a spoonful of sugar.

Annie

I used the steaming method today to make Moe soft boiled eggs. The eggs were laid on Sunday. I know the farmer. She delivered them to me at the store. Steamed for five minutes for soft eggs. Very soft. Just the way Moe loves them. Too soft for me.

~Ann

I know about the bloom, that's why I haven't washed the eggs yet. But just wondering why you can keep them at room temp (even with the bloom) before they're cooked but you're supposed to throw cooked ones away if they're out for more than 2 hours? Then again, I guess the USDA says to keep eggs at 45 degrees (even after cleaning "in an approved manner; that will remove dirtand debris without damaging the egg’s natural coating. "). - pain to take my cousin's eggs to market for him. I haven't figured out what an "approved manner" that wouldn't remove the bloom is, though my cousin's regular customers don't care, maybe they refrigerate them right away (I only offered to tell people at market during the summer when he has more than he can sell).

Even without the bloom, you'd think cooked eggs would last a bit longer than 2 hours, or does the shell become so porous that it's useless in protecting the egg from microbes?

Ann - a 5 minute steamed egg sounds perfect to me too! I love a soft cooked egg with a firm white and a soft/runny yolk. You showed me how to perfect that method for a "poached egg" in the microwave about a year ago. Thanks.
So the pictures of the eggs you posted yesterday..... are those what you consider hard cooked eggs - like Annie does? I find regional differences on definitions very interesting. Based on the pictures you posted yesterday, I would steam the eggs 2 minutes longer than 10 minutes you cooked eggs. Like Chase does - if I was using them for deviled eggs that is. I'm sure doneness is just a regional thing.

I guess a hard cooked egg to ME anyway has a yolk with a consistent color throughout. But I'm sure if I mashed them and mixed them with mayo, etc. they would be just fine.

ajsmama, the government is very uber-careful and conservative about their recommendations. Their rules are such that the dumbest person in the dirtiest kitchen can make every mistake known to man and they still won't get sick. (shrug) I tend to be a bit more laid back, especially since I know where the eggs came from, how the chickens were kept, what they are fed, how they are housed, etc.

The bieest risk with commercial eggs there is salmonella, which grows much more readily in unrefrigerated eggs. If you're selling them to someone else, I think you should probably refrigerate them as a safety measure, you don't know the health issues of any specific customer. There' probably a requirement, either locally or indigenous to the farmer's market because of that. Commercial sales is something else entirely than me picking a dozen out of the next and sticking it on my own counter for my own use.

As mentioned, eggs in Europe aren't refrigerated and I think there are even laws against it in some places. So we must refrigerate our eggs but it's OK to eat genetically modified foods and those treated with every pesticide/herbicide/fungicide known to man. Don't worry, the government says it's OK. Overlook the botulism deaths from the commercial carrot juice, the salmonella poisoning from the peanut butter and the e coli from the lettuce, but be sure to refrigerate that egg. (sigh) If only they'd be so careful with Monsanto....

The problem is that we are becoming so "careful" that we expect to be protected from every possible occurrence. My old doc said we are "sanitizing ourselves sick" and that we need exposure to some dirt to build immunities. That doesn't count, of course, for children, the elderly, the immune compromised, etc. They have to be far more careful due to their own specific health issues.

I also saw an article that said if I buy a latte and don't drink it all within an hour I should throw it out. Yeah, whatever. I stick it in the microwave, warm it up and finish drinking it, but I tend to be rebellious that way when I pay $4 for a cup of coffee.

OK, now that I've mixed my metaphors, compared apples to oranges, got in my required rant against chemicals and Monsanto and driven this completely off topic, I'll swerve back.

I still don't have any trouble peeling eggs, but I'm boiling 18 of them for devilled eggs and egg salad for Easter and now I've probably jinxed myself.

Annie

I've read all of this thread and no one has addressed Easter Eggs. I cook them, cool them, dye them when the Grands are here, keep them cool, put them out for Rabbit to hide, kids do hunt, and the shells never come off easily. I definitely can't peel them when first cooked. Any hints for this scenario? Perhaps I'll try steaming them this year.

westelle - I'm in the same boat (I'm not wasting backyard eggs, esp. when they're not from my backyard and I have to pay more for them than cheap white eggs from supermarket!). So we'll be peeling and eating the decorated eggs a couple days after cooking them. At least I can keep them refrigerated until Easter. I always hated to refrigerate dyed eggs b/c the dye ran. Shouldn't be a problem with sitckers on the blue eggs ;-)

Yes, Annie, I have 2 cousins who have hens. One washes and refrigerates his right away, I don't know how he handles transportation since I know he sells some at work (he works close to home but do they have a fridge to keep them in there til his coworkers take them home?). Another just sticks her unwashed eggs in the basement, I don't know how many they sell and to whom and if they wash them first, they didn't wash mine. But once refrigerated, you have to keep them refrigerated (washed or not) b/c of the condensation and the problem with bacteria being sucked in through the pores - at least USDA says that the bloom won't help protect them. They've even got regulatons that you should collect them within so many hours of laying, don't keep them over x temp for y hours even if unwashed, etc.

I just figure that if the cousin who washes eggs has extra this summer I'll put a sign on my table telling people they can order some for the following week (or go to his house), I'll bring them with me but they will have to pick them up at the beginning of market b/c I'm not going to try to keep them below 45 for 5 hours on a 90 degree day.

ajsmama, here anyone who sells eggs at the farmer's market keeps them in coolers with cold packs. If you stop at an Amish farm, though, they'll be sitting right on the porch or table, so I don't think it's a state law, it must be a local regulation of some type. If I get too many I freeze them, two per container, and use them in the winter for baking when I don't get so many eggs.

If I were selling eggs, though, I'd want to be able to protect myself legally, and I'd sure refrigerate. People will sue for absolutely nothing any more and I'd hate for someone to get sick.

Taking chances myself is one thing, I think everyone needs to be able to decide what chances they want to take.

Maybe I'll boil and extra half dozen and make some scotch eggs....

Annie

Annie it is the same around here. There are a number of farm stalls in this area that sell eggs. The eggs are in a cooler on a stand at the end of driveways. Honor system. A cash box is beside the cooler. Just pay and take. When all the eggs are sold , the lid of the cooler is left up, so anyone driving bye will know that they are sold out.

~Ann

What are scotch eggs?

I didn't even mention eggs to customers at market last year b/c state says they have to be kept at 45 (with a thermometer in the cooler) and I didn't want to chance it. Still may not (unless people say they can pick up at the beginning of market, I definitely won't just bring a cooler full and hope to sell them). I'd like to help my cousin, but don't want to take chances.

I think the coolers at the ends of the driveways are under the radar - unless someone is home all day and checking the temp.

Dcarch, I was just scrolling down to ask you to add baked to your experiment, but you beat me to it! How long at what temperature and what size eggs for soft/medium boiled? Did you let them cool on their own or put them in water?

ajsmama, a scotch egg is a hard boiled egg, wrapped in sausage and rolled in seasoned bread crumbs. They are traditionally fried, but I bake mine.

Elery likes them with hot sauce, I like them by themselves, but they are good sliced and made into a breakfast sandwich too. It's a good use for those leftover Easter eggs.

Annie

Annie, those eggs look wonderful. I can't remember the last time I made Scotch eggs. It has been years.

Annie,

Your food photography is getting really good. Right up with some of the best on CF, and there is some mighty good photography here. The eggs are beautiful and tasty looking.

Jim

Annie - those Scotch eggs do look wonderful. Perfectly cooked yolk - creamy yellow all the way to the center. A crunchy crust that makes me want to whip up a batch myself.

The beauty of the Scotch egg is that it does not matter if some of the white comes off with the shell. Once the egg is wrapped in sausage and coated with crumbs no one will know the difference. Maybe someone trying to disguise a batch of botched, hard boiled eggs thought up the idea!

Annie - I bake mine also. There is always enough fat in the sausage to brown up the crust and keep it from sticking to the pan.

I will have to agree with jimster. Since you retired your photog skills have improved tremendously. It's got to be all that time you have on your hands! :-)

This kind of thread is why I keep hanging around here. So entertaining, educating, enlightening and just plain ole fun.

And yes, I have experienced the egg-that-won't-peel-and-looks-like-the-dog-chewed-it phenomenon. One of the most frustrating cooking experiences. Ever. Amen!

In my next life iteration I can hopefully keep chickens. I would feed them snails and worms and bugs from the garden. They will be cute and have names and give me the best eggs ever. And of course they would peel perfectly. Every time.

For the record, I was the first one to have noticed Annie's fantastic photos. :-)

Posted by jvanderh "---- How long at what temperature and what size eggs for soft/medium boiled? Did you let them cool on their own or put them in water?"

Again, the reason why there are so many "sure fire" ways for some turn out "sure flops” for others is because there are so many factors and variables.

For instance, the baking method, if you bake the egg longer, the egg shrinks due to evaporation, and if you use the water cool method, water will percolate thru the shell in greater quality because of air shrinkage inside the egg, in this case water instead of creating adhesion from atmospheric pressure, it becomes a lubricant. That’s why water cooling work for you sometimes and against you sometimes.

dcarch

Hey, Annie, did you recently get a new camera? I've talked to your other half and he said ............

dcarch,

You have it exactly right about the many variables and why one person's experience can contradict another's.

In my case, water seems to break the adhesion of the shell to the egg or the membrane. That may happen because of the way I break the shell or handle the egg. Or who knows what else. Anyway, it works and I'm sticking with it.

Jim

Thank you, Jim and dcarch, for the compliments on my photography.

However, it's unearned, I just got lucky with that picture. I took that one last year and so I haven't improved or gotten a new camera. I'm still using the old Canon Powershot with the cracked display. If you take a zillion pictures, though, occasionally one has to be good, LOL.

Teresa, I also think sausage usually has enough fat, but that was made with my homemade chicken sausage and it was a little dry. I leave the bread crumbs off now when I make them, I can't imagine deep frying sausage. I'd probably like it, though.....

Arlene, Elery says to tell you "telephone, telegraph, tell a woman". (grin) My birthday isn't until the end of May, BTW.

Annie

This post was edited by annie1992 on Wed, Mar 27, 13 at 23:13

"I just got lucky with that picture."

Whatever you did, do it again. LOL

Jim

You just boil it with a wet napkin underneath and cook it on low heat. Cool it down after 7-9 min(4-5 eggs) by pouring cold water. Presto!!! Hard boiled egg-easy to peel

I just saw another method for making hard boiled eggs.

-Put eggs in saucepan and cover with water 1" (or knuckle) above eggs.
-Put on heat and bring to a boil. Immediately cover pan, remove from heat, and let sit 8 minutes.
-Remove eggs from water. Gently crack shells leaving the shells on the eggs, then place in a bowl of ice water (with ice cubes in still in the water). The claimed reason for doing this is so that the cold water can seep into the cracks of the eggshell, thus making the shells "float.
-Let eggs sit in water until they are cool, then peel.

Don't know if it works, but it another interesting method.

I have a vintage 50's Hankscraft electric egg cooker which works beautifully. You can still buy newer versions. They use very little water, perhaps 2 tablespoons for hard boiled and a bit less for soft boiled and as well come with the 6 cups for making poached eggs.. No muss no fuss no timing LOL but then you all know how much I love my gadgets

One poster made a crack (pun intended) about why anyone would want to crack the shells into hundreds of little pieces. Well, yes, there are hundreds of little pieces the way I do them, but the membrane beneath the shells holds them all together, I don't have to pick them off. Made 2 dozen hard boiled eggs this morning, my way and thought I'd take a pic of some of the shells to share with y'all. Most of the shells actually slip off in one piece. Only one out of 24 gave me any trouble at all.

Yes Donna, it shouldn't matter if you crack the shell into a million little pieces...the membrane SHOULD hold on the shell and not the egg white. I roll my on the counter to crack mine.

I want that vintage steamer that pkguy mentioned!

A picture is worth a thousand words. Great photo Donna.

~Ann

I experimented today with the steaming method. Using large eggs that have been in fridge for a week, I let them come to room temp. I let them steam for 10 minutes, removed the pot from the heat and let one egg rapid chill in ice water. I then peeled it, in one long section and sliced it in half. I found that while the whites were nicely set, the yolk was still a bit raw looking for my tastes. I would not have used this for something like deviled eggs or stored in the fridge for later eating.

The other eleven eggs were given an additional steam for 2 more minutes. Chilled, peeled and cut in half, they were perfect. Creamy yolks all one color to show well cooked, set but not rubbery whites, these were ready for deviling or eating with a bit of salt.

So now I have to decide which method to use-regular boil, boil and turn off heat, steam or even microwave in my egg cooker. I have had success with all methods.

Now boiling an egg has become complicated due to the choices. Yikes!

I'm trying to upload a picture.. hopefully it shows..

Here is a link that might be useful:

This post was edited by pkguy on Sat, Mar 30, 13 at 19:56

I used to post pictures on here long ago, now I can't remember how it's done lol

Here's what the egg cooker looks like with the lid off with the poaching insert.. for eggs in the shell it holds 6

Here is a link that might be useful:

Found it.. here's the inside for boiling eggs

Amazing it only takes maybe 2 tablespoons of water

Here is a link that might be useful: {{gwi:1510667}}

Reporting back. I tried the pressure cooker method. I guess you could say it combines pressure and steaming. I put 4 eggs in the steamer basket, an inch or so of water in the bottom, brought to pressure and maintained for 6 minutes. Let it naturally come down to room pressure and ran the eggs under cold water till they were cool enough to handle.

Results: Better than the cat maul I experienced before but still not perfect.

Conclusion: I know how to make a perfect hard boiled egg but I. STILL. Can't. peel. an. egg!! LOL

L2C46: don't run them under water, but immerse them in a bowl of ice water.

L2C46, you must have some really bad "mutant" eggs where you live! LOL!!!!!

Next time just try a pot with a steamer basket in it on the stove top and see if that works. I haven't used an electric steamer so I can't say if it works...you'd think it would do the same thing but still, try it in a regular pot before you conclude that steaming doesn't work.

The Los Angeles Times just ran an article about peeling HB eggs, how timely. Walnutcreek above nailed it as well - long immersion in an ice water bath, cracking the eggs first. That's what I've found works for me.

Here is a link that might be useful: Russ Parsons on peeling HB eggs

Jessy, thanks for the article. BTW-as we speak, I am making square eggs for the family egg hunt and Easter dinner today...thanks for a lot of fun square eggs have provided over the years.

A by product of boiling eggs-I am cautious not to pour grease down the drain but I'm sure there is some residual grease. When I take the boiling water off the stove, I pour it down the drain to clear it.

This post was edited by mustangs on Sun, Mar 31, 13 at 12:00

OMG--square eggs! My late father-in-law's square eggs!

I've just finished restocking existing cabinets. The last crowning touch of one cabinet was 3 packages of square egg forms. The finishing touches on the new kitchen are coming in the next two weeks. Excited?? No .... nothing like that!

About the eggs, L2C46, I think you are rushing it. Patience, patience. Steaming works great for me!

Beachlily, I FORGOT they were your FIL's eggs, very cool!! They kid who found the most eggs and the one who found the most cash eggs at the hunt this afternoon, had to eat a square egg for good luck.

Peter, I have an egg cooker too, I found it in the tool shed after Dad passed away and rescued it before it got broken. I haven't used it yet, I'm afraid I'll burn the house down. You can see that the element is rusty...

Anyway, I didn't' jinx myself. I boiled 2 dozen eggs, all less than a week old. I put them in a big pan, covered them with cold water:

Turned on the heat and brought the water to a boil, then turned the burner off and let the eggs sit for 15 minutes. I don't usually let them sit that long, but I got busy making ganache for the Boston Cream Pie, and I have my priorities, LOL, especially where chocolate is involved.

I drained off the hot water and ran cold water over the eggs until they were cool enough to handle, but I had a couple of other projects, so I put them in a bowl and stuck them in my second refrigerator, aka the garage. They stayed there overnight.

Sunday morning I peeled the eggs for potato salad and devilled eggs. Even after using fresh eggs, overcooking them AND letting them sit overnight, this is what I got:

Was it a fluke? Nope, I did it again:

I did have one "egg failure", because I dropped one of the eggs on the floor and it broke. I let Cooper have that one, although I could have peeled it and used it for potato salad, I suppose.

I roll the eggs around on the counter to crack the shell all over. You can see the membrane still intact on the inside of the shell, that's how I pull the shell off in big pieces. Oh, and the air pocket is usually at the larger end of the egg, so I start peeling there, to be certain I can get the membrane off along with the shell, instead of little specks of shell.

That probably doesn't help at all, but using the "roll and crack" method I seldom have trouble peeling eggs.

Annie