I recently read that peeling a boiled egg from the "pointy" end is more effective than peeling from the "round" end. I had always peeled from the "round" end. I thought it sounded foolish until I tried it. Dang if it doesn't work better!

I have my egg cooker on my kitchen counter covered by a toaster cover I made that does not cover our toaster now. I keep hard boiled eggs in the refrigerator (carton marked "hard") as we like them for breakfast, and I have "instant" egg salad makings, deviled eggs, for potato salad, etc. And we really like the soft boiled eggs for breakfast! My husband even likes them refrigerated if I make an extra or 2. I am always careful to punch the end of the egg that was up in the carton as that is where the air bubble is. The secret is to get under the membrain between the egg and the shell when peeling! As she said "get an egg cooker!"

I read this on Pinterest and have tried it 2 or 3 times. We buy eggs from some Amish friends so they are VERY fresh. I read to bring the water to a boil with some vinegar in it. (I just pour some in....less than 1/4 cup in a 6 qt pan.) After the water comes to boil add the eggs. Cook for 14 minutes then put into ice water. I just put a bunch of ice in a large pan and add water then the eggs. I haven't had any trouble peeling the eggs since I've used this method. This is one of the FEW things I've read on Pinterest that actually worked! LOL

Cooks Illustrated magazine says to use this method. I don't think they mentioned the vinegar, though. My trouble doing this is that the eggs tend to crack when you put them in the water. I started using a spoon to lower them so they land more gently!

The ladies here are right about not using fresh eggs. I ruined two dozen eggs that wouldn't peel for deviled eggs at Thanksgiving one year.

Yeah, my mothers eggs for company were perfect too. That's because she would double the amount she needed and then just put out the perfect ones. We ate imperfect eggs for days after.

I have chickens so I just age a dozen or so when I want boiled eggs. Put number desired in cold water, bring to a boil. Remove from heat, cover, and time for 20 minutes. Immediately drain and fill pan with cold water, add ice cubes to get really cold water. let sit a few minutes until eggs are cold. Peel immediately or refrigerate until needed. I like a boiled egg in my salad and this is the method I use. I also peel from the round end where the air pocket is. 99% of the time this works. but once in a while you get an egg that just won't peel nicely.
I have never tried them, but I have seen already boiled, peeled, and packaged eggs in the deli section of my grocery store. Pretty pricey but I guess some people like the convenience of not having to deal with boiling and peeling.

This is what I do.

This is exactly what I do (in a glass container with water)and have shared this method and everyone is amazed at how easy this is and really works extremely well! and I love my egg cooker that my sister raved about. So glad I bought one when it went on sale. best gadget I have purchased in a quite awhile.

Cook them in an Instant Pot. They peel like a dream, and it only takes 5/6/7 minutes to cook, depending on how hard-boiled you want them. :thumbup:

I like mine HARD-boiled, so I cook them for 7 minutes, let the pressure release naturally for 7 minutes (then quick-release any remaining pressure), and soak them in ice water for 7 minutes. Perfect eggs every time, and you don't have to baby-sit a pot of boiling water! :)