I've had this question for some time now, and I'd really like to find an answer. What is the best way to peel a hard-boiled egg? I don't consider myself -bad- at peeling eggs. It just seems to be a matter of luck. Sometimes the shell comes off cleanly and easily, and sometimes the eggshell membrane has welded itself to the egg white, rendering the task impossible. If you have the knowledge I seek, please deliver me from this egg peeling purgatory. How do you select an egg for its peelability? What treatment, if any, do you subject the egg-boiling-water to? Do you add the eggs while the water is cold, or after it is boiling? How long do you boil the eggs? How do you temper the eggs before peeling? How long after boiling do you peel the eggs?