I hope you don't mind if I simply attach the results of a search in this forum about that very topic. It's been discussed many times, lol.

Peeling hardboiled eggs....techniques.

Cooks Illustrated, and J Kenji Lopez-Alt, formerly there and now involved with the Serious Eats website, have this one nailed. It's a practice we've been following for several years, since the results of their experimenting were written about.

By starting cold eggs immediately in a hot environment, the shell separates from the inside. The best way is by steaming. The results are astonishing and consistent, I often peel eggs where the shell comes off in two or three pieces (attached by the membrane underneath.

Bring to a boil water in a pan containing a steamer basket. Put in eggs, cover and keep it boiling, and remove eggs to an ice bath after 12-13 minutes. Don't try to peel until the eggs are thoroughly cold. Days later is fine too. The longer you wait, the better.

Consistently perfect hard boiled eggs

In my aroma cooker Steamer basket and under cold water

There was a technique posted about putting the egg in a container and shaking it--it slipped right out of its shell. Mine was a MESS. Try any and all advise with extreme CAUTION. I have heard and read a lot of reasons why some slip out easily and some just CLING to their shells..I have yet to find any of it to be consistent in my own experiences. It is a "crap shoot" every time.

You all are the best! Literally, less than an hour ago, I posted this question. I have already tried the steamer method. It worked!!!!!! Thank you all so much! Who knew it could be that easy. Thanks again

I was wondering why in the past year I had trouble peeling HB eggs. It's because I was using to "noveau-zone" cold start method. When I was using the hot/boing water start method, I could always peel them easily after the cold water bath. Thanks Dudley for the reminder of the ATK and Kenji method.

Raven, I have an aroma rice cooker/steamer. How many mins and technique for HB eggs in that cooker?

BTW: off topic question. I _thought_ I heard read that (news flash) eggs, I clouding the yoke were okay to eat, even if on low cholesterol diet. But recently was told, no, NO EGG YOLKS for low saturated fat diet. Boo hoo. Any science based links to clarify for me? Thanks. I love eggs, but egg whites alone taste like wet golden retriever hair. Not that there's anything wrong with that!

I salt the water. Works for me....even when I raised chickens and had my own eggs. Really fresh eggs are harder to peel. I don't eat eggs...well maybe a scrambled one every 10 years or so, if I have a bite of toast and ham to go with it, but I cook with them and use boiled eggs in potato salad, tuna salad, etc.

Add 2 cups of water to the inner pot of your Aroma Rice Cooker. Place eggs in the Steam Tray and set to Steam for 10-15 minutes depending how you like your eggs. When the cooking cycle ends cool down eggs under cold running water and place in the fridge

Wet golden retriever hair! I LOL

When I did boiling water method I would add salt or baking soda to the water to aid the peeling.

I usually start them in cold water, when they start to boil turn of the burner and cover for at least 10 min. I add baking soda & salt to the water also. I was boiling eggs today then forgot them while I took the dog out, I don't know how long they cooked The first one didn't come out so good. I haven't done the others yet. Wish me luck.

Aroma rice cooker and ice cold bath following cook time. They usually peel in two parts.

Super fresh eggs are generally more difficult to peel. As an egg sits in fridge, it actually evaporates a bit thru the shell. That's what makes that divot in the big end of a boiled egg. Don't know about tried and true peeling, but this is how I cook them for hard-boiled. I put them in cold water, bring to a boil, let boil about 2 minutes, put lid on and let sit for 20-25 minutes. Then drain water and cover with ice. I rattle the chilled eggs around in empty pot to crack shells all over. Usually peel under running water.

Dudley??? I'm so sorry but can't help but to laugh! Was Elmer, aka Snidley, once known as Dudley Do Right? Hmm, yes I do believe I remember that to be so, or do i? :)

I use older eggs for hard boiling. I cover them with water, salt it and bring to a boil. Turn off and cover and let sit for 20 minutes. Because I have a very low simmer function on my range I sometimes just simmer them instead. Drain and rinse under cold water. You can peel them easily at that point but I don't have much use for still warm hard boiled eggs. So I leave them and in the shell. I put them in a bowl in the fridge wet. Don't dry them. It just adds a little moisture.

Now I don't know if their is real science behind leaving them wet in the bowl but it does seem to work. I read it as a tip somewhere a long time ago.

Use up your older eggs to make hard boiled eggs. Helps with peeling them.

Thanks, Raven & others.

Oops! Haha "Dudley" -- yes, a brain slip. Elmer Snidely. I think that was because, for some reason the name "Douglas" gets associated with eggs (egg salad mix) in my brain. You know, like 3 and 7 are lime. Six is blue. Fred is red, obviously.

PIN PRICK to egg shell before cooking? I've heard of this and seen little gizmos for sale. Anyone ever heard of or do this? Is this done so that egg membrane releases from the shell?

Thank you for posting this. I always end up with eggs with divots in them from where I try to peel them. I'm making cauliflower polonaise so it won't matter what they look like, but I sure need the practice and the technique for future recipes!

No matter what they are kinda wonky. I cut my deviled eggs vertical and they turn out better.

Tried & true is to use an Instant Pot, LOL. Seriously, eggs are ridiculously easy to peel when made in the pressure cooker.

Gonna have to try steaming next time, since several have touted this method!

The really, really tried and true is to put them in a jar when done cooking, Fill jar with water and give it a few shakes. Eggs crack a bit, allowing water to get in to separate the shell. This one never fails.

I don't have a steamer basket, so I don't steam, but I do use Serious Eats recipe for perfect boiled eggs. It works like a charm, and the eggs are indeed perfect and easy to peel every time, even with eggs straight from the chicken or fresh from the store. http://www.seriouseats.com/recipes/2009/10/perfect-boiled-eggs-recipe.html

I just did a dozen eggs in my Steamer for the potato salad. Let soak in ice cold water and they virtually just popped out of the shells. I absolutely used to hate boiling eggs and ending up with half an egg each. I have also read doing them in the oven works as well but have not tried it. I have an abundance of aroma cookers around here.

Here's the directions for the oven method.

http://www.familyfreshmeals.com/2012/11/how-to-make-perfect-hard-boiled-eggs-in-the-oven.html

I've heard boiling them in stainless steel helps...it hasn't helped me. I have found cracking the shell and dropping them in ice water helps a lot. I suppose I should get a steamer one day.

You can get a small aroma rice cooker Steamer for under $20. I got a new small one to replace one I lost in the flood but it's defective. So I just ordered a new one and got it in today. I got it from the best buy ebay site for $19.99 free shipping.

http://m.ebay.com/itm/AROMA-6-Cup-Rice-Cooker-Red-/201712924509?txnId=1466684003010

Raven, Thank You

I steamed the eggs Friday 15 minutes, put in ice cold water. A couple were not completely submerged in the cold water. Cracked and peeled them this morning, Christmas. They all peeled pretty easy except for a 2 or 3, maybe the ones that stuck up a little out of the cold water, not sure. I think different ways seem to work ok.

I am so impressed! I steamed the eggs and they were the easiest to peel ever! Thank you so much...worked like a dream!

I bring mine to a boil, remove from heat source, cover and let sit for 20 minutes

Run cold water over eggs

I then crack both ends to see where the air bubble is, and use that end to peel. Shell peels round and round all the way to the bottom.

Works for me.