How can we guarantee that the shells will come off the hard-boiled eggs easily?
This doesn't promise 100% success, but it's usually stress-free, with minimal shell-sticking.
- I salt the water.
- I boil up the eggs and water together
- when it bubbles, I lower the flame to simmer
- When the cooking's over, 5 minutes? (I usually cook by "smell")
- I slightly crack each shell, with a knife handle, to let water in between the shell and the egg.
- Then I pour out the hot and run cold water over them.
- They sit until cool, and then they should peel easily.
Other suggestions welcome!