This is partially because 90% of the time the cook determines how an egg will peel. The other 10% are eggs that are too fresh and no matter what the shell would stick.

Press it on the counter then roll it while pressing. Like a rolling pin. It creates lots of cracks. Then do the water thing.

That's a great question! Break the shell a bit with a spoon, peel under flowing water. The end.

Everyone has their specific method, personally I tap the top and bottom on the counter, then roll it on the counter with a little bit of pressure. For me, this let's the shell get all cracked up but still stick to the membrane and peels off super easily... It worked well enough that my wife asked me why I never mention it for the first decade of our marriage, I thought everyone knew and just did it their own way.

Peeling can be easy or difficult in part due to the cooking method. Here's a good write up on tests of various cooking methods to make easier peeling hard boiled eggs: https://www.seriouseats.com/the-secrets-to-peeling-hard-boiled-eggs

I put the egg in warm water and crank the heat. Bring to boil for 8 min. Immediately into ice bath to stop further cooking. Peel carefully. You get a cooked white, with a mostly cooked, slightly translucent yolk.

For starters, eggs should be put in already boiling water, as opposed to heating up the eggs and the water together. Otherwise the egg sticks to the white. If you have problems with eggs cracking while boiling, use a needle or a knife to poke a hole in the shell in the end that is the least pointy so that the air bubble inside has an escape.

I usually drop it in the table and roll it around just to get the entire shell to Crack. Then it should come off easily.

I don't really understand people getting out an unnecessary utensil to crack the egg. Put the pot you cooked it in in the sink and run cod water on it. Then just knock it against the inside of the pot to crack it. If you like the roll technique, roll it against the pan. Do this in the water; some believe cracking it underwater helps the shell release, tho honestly I'm not sure about that part.

After you boil it, put it in some cool water. This helps the white pull away from the shell a little bit, I think. I use a plain kitchen knife to crack the egg and then slide the end of the knife between the shell and the cooked white. There's a kind of a film layer in between too. Usually, this helps the shell stick together as you peel it off.

You want to break off pieces at a time, don't go for the whole thing all at once. Work your way around the egg slowly, breaking off chunks of the shell as you go. Once you're about halfway done, you can usually hold the egg over a bowl or plate or something and then work the tip of the knife around the rest of the shell, letting the egg fall out onto whatever is below it.

It takes a little practice but you should get it after a few eggs. Hard boiled eggs are easier. Soft boiled eggs aren't too bad but you have to be careful that you don't dig too deeply because you'll break the yolk and it all runs out.

Simplest answer?

1. While/before the egg is cooking, half fill a suitable container (enough to hold egg + water + ice) and then with cold water, set it aside to get cold.

2. Use thumbtack/pin to poke a single hole in round end (not pointier end) to let air escape.

3. Cook egg to your preferred doneness, and immediately transfer egg (gently, don't let it crack) to icy water in said container. Let rest for a few minutes (ie. 5+).

4. Run a cold tap until the stream is steady (just barely above separate drops) but not forceful.

5. Remove egg from ice bath, and discard contents of container.

6. Crack egg onto flat surface on opposite sides and then both ends, in turn. (1 gentle tap on each should do it)

7. Under the stream of cold water, begin with the most prominent section of breakage, peel with the underlying membrane the shell back and let the water work its way between the egg white and the membrane while you work your thumbnail/fingertips to remove the shell in multiple shards still attached to said membrane.

Once you get the hang of it, you can often get ~½" of shell off before the rest simply unsleeves. 🥳👩🏼‍🍳