An easy way to peel hard‑boiled eggs is to crack them all over, start at the wide end where the air pocket is, and peel under cool running water so the shell and membrane slide off more cleanly.

Make them easy to peel

• Use eggs that are at least a few days old; very fresh eggs stick to the shell more.

• After boiling, immediately transfer eggs to an ice-water bath for about 5–10 minutes to stop cooking and loosen the shell.

• Gently tap the egg on the counter, roll it to crack the shell all over, then peel starting from the wider end to get under the membrane.

• If bits stick, peel under a thin stream of running water or in a bowl of water to help wash away tiny shell pieces.

• For a “no‑hands” shortcut, put one egg in a small jar or lidded container with a little water and shake until the shell is shattered, then peel.