Not ONE but TWO Hard-Boiled Egg Secrets Revealed!

I have found myself SO frustrated at not being able to make a hard boiled egg that the shell will actually peel off of.

I have watched my husband stand at the sink, struggling with and cursing a boiled egg that literally has the peel stuck to it like glue.

I have tried many different methods of cooking them such as putting them in cold water, putting them in boiling water, using cold eggs, using room temperature eggs, using fresh eggs instead of store-bought, using brown eggs instead of white…the list goes on.

But no matter how hard I tried, I could not identify that one variable that, when solved, made the peel just come off easily like they do in a restaurant. And time after time I have fed my family hard-boiled eggs that look like they were attacked by a field mouse.