Removing the shell from a hard boiled egg can be a pain, but with this simple process it will take you less than three seconds every time.
- Prepare a hard boiled egg and let it cool.
- Crack the shell at each end by firmly tapping the egg onto a hard surface such as a counter. Do one end, and then the other.
- Place the side of the egg on a counter and roll forward for one revolution with your palm firmly down on the top of the egg.
- Submerge the egg in a bowl of warm water and slip the entire shell off in less than a second.
- Slide a spoon in between the egg and the shell, and pop it out. This works rather fast, but it is tricky. Be careful not to damage the egg during the process, and the egg has a tendency to fly all over the place.
- Put salt in the water before boiling. The salt stops the egg from leaking out if the egg cracks while boiling and adds flavor.
- Boil the egg; when done, quickly dump the boiling water. Refill the pot with very cold water from the tap; the egg will contract and the shell will peel off without ripping the egg white.
If you are making egg salad, let the peeled egg dry for ten seconds. If you don't, the thin covering of water will not mix properly with the mayonnaise.
Don't over-boil the egg. If you do, the shell will fracture into thousands of very small pieces and not peel easily at all. Worse, the interior of the shell may stick to the egg, and you end up peeling part of the egg away with the shell.