In the rankings of kitchen frustrations, hard-to-peel hard-boiled eggs rank near the top, just behind mayonnaise that just won’t emulsify but ahead of clingstone peaches. As Serious Eats’ J. Kenji López-Alt recently argued, the best way to make hard-boiled eggs easy to peel is to start them in hot water, rather than cold water. (I confess that this goes counter to the way I’ve always cooked my eggs, but you can’t argue with science.)
But even if you have no control over the conditions under which an egg was boiled—if, say, you’re buying a hardboiled egg from a deli, or eating one out of your in-laws’ fridge—you can still make it easier to peel. The above video gives you a few choice methods.