Lbdbpewdru Bnwltzeqwm

As someone who meal preps a dozen eggs every week I swear by the "shock" method. The key is the temperature contrast. Boil your eggs then dump the hot water and immediately run cold tap water over them while shaking the pan. Keep changing the water until it stays cold. Let them sit in cold water for a few minutes then crack and peel.

Also peeling under a thin stream of water really helps. The water gets between the shell and the egg acting as a lubricant. Start at the air pocket (the fatter end)—you can even use a spoon to get under the shell there. Fresh eggs are the enemy of easy peeling. If you have super fresh farm eggs consider pressure cooking them in an Instant Pot if you have one. The high-pressure steam forces separation and they peel like a dream every single time.