To peel a boiled egg, submerge the egg under cold water, then crack the entire surface of the shell by tapping it on a counter or with a spoon. Remove the shell pieces under running water.
The process for peeling boiled eggs seems simple, though when the proper measures are not taken, the eggs may stick to their shells, resulting in unattractively pitted surfaces. J. Kenji López-Alt, the managing culinary director of Serious Eats, suggests that the essential steps begin with egg preparation.
When the eggs are ready to cook, place them into water that is already boiling, not cold. According to kitchen tests that López-Alt conducted with dozens of eggs, this results in eggs that peel successfully more than 90 percent of the time, rather than about 50 percent for eggs started in cold water.
Then, when done cooking, unless the eggs are to be served warm, López-Alt recommends chilling the eggs completely by submerging them in an ice bath for 15 minutes or letting them refrigerate overnight. This allows the white to tighten and minimizes further sticking when the shell is peeled.
When ready to peel the egg, ensure the entire shell has been cracked. Small pieces are easier to remove under running water. Then enjoy the perfect boiled egg.