Originally Posted by Newbirth

Alright. I boiled a dozen eggs last night. I took one egg out of the ice water before it was fully cooled. I put it in the fridge. I let the other eggs sit a while longer. When I peeled three of the eggs this morning including the egg that was taken out early, guess what - one didn't peel easy. Guess which one. The one that had been taken out early and placed in the refrigerator.

Therefore, I conclude that placing the eggs in ice water until fully cooled makes peeling easier than simply placing them in the fridge or allowing them to sit out until cooled.

Originally Posted by glendarc

If you follow the ice water rule, then drain them and then shake the pan vigorously while they're still wet (to crack the shells) and then peel, they peel really easily, assuming they're not too fresh! Older eggs ALWAYS peel more easily.
Glenda

Originally Posted by hdyhouse

I read about the following method several years ago and have been using it ever since for eggs w/o the dark ring, and that peel easily. Cover the eggs with at least 1" of water, bring to a boil over medium heat and immediately remove from the heat and cover the pan. Let sit for 20 minutes. Drain the water. cover with cold water, then drain the cold water and shake the pan to crack the shells and add cold water to cover. Then simply peel the eggs.

Originally Posted by Jules555

Paula Dean was cooking devilled eggs the other day. She said she salts the water heavily when she boils the eggs and they always will peel away cleanly. Haven't tried it yet. I don't usually salt my water, but I get so mad when they don't peel cleanly, it's worth a try !!!