How do I peel a hard boiled egg without damaging the egg white?

Check out the way mentioned on the website below. It explains an easy way to cook perfect hard-boiled eggs. I find doing them this way and the making sure I run cold water over them after they come out of the hot water, and peeling them warm always works.

Using a pot large enough that, when the eggs are place in it, the eggs aren't crowed, and there will be enough cold water to cover the egg completely. You want the water level to be about an inch higher than the eggs.

Prior to placing the eggs in the pot, take a pin (I find a safety pin works best) and poke a tiny hole in the fat end of each eggshell.

Bring the water to a boil. Once the water is boiling, place a lid on the pot and remove it from the heat. Wait fifteen to twenty minutes. Drain the water from the eggs and fill the pan with cool water. You want the eggs just cool enough to handled. Crack and peel the eggs, from the fat end.

Perfect every time.

Believe it or not - keep your eggs in the frig a few days before boiling hard. The shell comes off easier. Also - peel them while still hot (don't burn yourself - just very warm egg) under a slow stream of cold water.....this helps alot!

Actually you have a really really fresh egg. We had a clan of little brown hens when I was growing up, and we fed them corn to produce incredible eggs. In fact people came from miles around for our eggs. There is absolutely no difference in taste between brown and white eggs. If you want a perfect egg, you are doing the cooking perfectly, just get eggs that are older, but not past the expiration date of course. You might find older eggs in different brands, perhaps those who are from another state or province so they have to be shipped. However, the best egg will have shell stuck to it.

I crack the shells of the hard boiled eggs and let them rest in a bowl of cold water. Water gets under white 'skin' that is under the shells and makes it easier to peel. this has always worked for me.

I've tried all the tricks--vinegar in the water, baking soda in the water, plunge into ice water, rinse with cold running water, cool at room temp, cool in the fridge, use old eggs, don't overcook, don't undercook, start in cold water, start in hot water, etc.

Whereas it seems as if I might get better results with older eggs, I've porprbably had just as much success (or failure) with anything.

Now, the suggestion to blow into the egg is a new one--I'll try it next time.

I have chickens and it's very hard to peel fresh eggs...the older the eggs are the easier they peel. Plus if you peel them when they are still warm the shell comes off easier.

I crack and pick a piece of shell off the end of the egg, then just blow fairly hard into the end of the egg. it loostens the shell and it just peels right off

when eggs are fresh they will do this all the time, if you need your eggs cooled then keep them in a pot of cold water for a few minutes and than gently tap the and roll them to loosen the shell and membrane that holds the egg.