How to keep eggshells from sticking to the boiled egg? Any ideas?

If you use older eggs, the sticky layer that holds them on tends to break down a bit and they will peel better. Fresh eggs are far harder to peel often times. Now, unfortunately, you don't have an "old eggs for boiling" section of the grocery store. Even if they did, I doubt I would really find that appealing anyway, but you can choose eggs a few days older oftentimes.

This is how I have been making them and they dont' stick to the shell.

Put the water and eggs in pot. Bring to boil. Let boil appx 5 minutes. Put lid on and turn off heat. Let sit, covered, for appx 10 or 15 minutes.

Drain and immediately run COLD water over eggs. I think the cold water over the hot egg might be what separates the membrane from the shell and allows for easy peeling, but I'm not sure. I get perfect boiled eggs every time with this method.

I've also heard that super fresh eggs stick to the shell more than eggs that have been in the fridge for a few days.

Hard Boiled Eggs:

Start with eggs that are at least a week old, older eggs peel better.

Add eggs to Cold water, add a little bit of salt.

Bring to a boil and keep at a boil for however long (depending on how you like your eggs)

Place the pan in the sink and run cold water in the pan until the water is cold, add some ice cubes.

When the eggs are cool enough to handle place in the fridge over night, they are easier to peel as thje white sets up, and slightly shrinks.

I have my own tricks for that. First, once your eggs are done cooking, pour off the hot water. Put a tight-fitting lid over the pot and shake vigorously. Add cold water to the pot. (This shrinks the white of the egg away from the membrane which sticks to the shell.) At that point, the shells usually come off easily. If that fails to work for you, you can always keep the eggs submerged as you peel them and rinse them afterward to make sure all the little fragments are gone.

The secret in keeping the shell from breaking up and sticking to the egg is changing the temperature from hot to cold quickly after they have reached the hard boiled stage. Starting with cold water, bringing to a boil in a covered pot, then turn off the heat and let them set about 10 to 15 min. (Too long makes them tough and caused a green tinge on the outside of the yolk.) Then, drain the egg of hot water and quickly plunge them in cold water.

When I do hard boiled eggs I remove them from the stove then cool them in cold water for about 5 mins. When I peel them i break the entire shell before peeling it. There is a thin skin inside the shell, I've noticed that if that skin is dry it sticks to the egg instead of the shell then it doesn't peel properly.

I agree with everyone else except after you pour out the hot water,then add cold water & ICE-plus crack the eggshells while they are in the ice water-we used this method in a restaurant where I worked and let the eggs sit in the ice water for at least 10-15 minutes-the eggshells slipped right off. Good luck!

I promise this will work now listen:

Start with a pot of COLD water. Fill it and cover the eggs. Use eggs that are old. I mean at least 7 to 10 days old. Never boil new eggs. Cover with lid, Turn the heat on high. As soon as they start to boil....pay attention to them....turn it off....pull it off the burner and don't lift the lid. Let them sit for 17 minutes. Now pour out the hot water and start pouring cold water on them. Cool them in cold water. Now pound them slowly and start peeling them.....I promise you....with every fiber in my body those eggs will peel beautifully and you will be proud of those eggs. You can now make wonderful deviled eggs. Enjoy.

When you go to shock them in cold water. Use a metal bowl and metal spoon. Stir them and beat them against the walls of the bowl.