When peeling a hard boiled egg crack the large end of the egg where the air pocket is. Then slip a spoon in between the shell and the egg with the concave side toward the egg. The spoon goes all around the egg and your fingers don't get poked with sharp pieces of egg shell.
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Hard-cooked eggs may be difficult to peel if they are very fresh. This is because an egg shrinks inside during storage, which pulls the inner membrane away from the inside of the shell. For this reason, a hard-cooked egg will peel more easily if it has been stored for one or two weeks before it is cooked.
After boiling, crackle the shell all over by tapping gently then hold under running water to make peeling easier. Eggs may be harder to peel if they are not cooked long enough.
Hard cooked eggs should be kept refrigerated and used within one week.
I always had trouble peeling a hard boiled egg without taking chunks of white with the peel. Using eggs at least a few weeks old helps, but when called upon with short notice, sometimes you don't have the luxury of "older" eggs. Here's the solution:
Boil the eggs as you normally would. While cooking, prepare an ice water bath to which you have added 1 T. of baking soda. Drain and immediately immerse the eggs in the ice water/soda bath. The soda does something to the PH and you can peel them like they have a zipper!
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