Quite often the wife boils the leftover eggs that need eating for me to take to eat at work. But more often than not the shells are a complete PITA to get off, and either come off in tiny little pieces or bring half the egg with it.
So whats the trick to getting to an easy pealable boiled egg? Once boiled we normally rinse in cold water, do they shells only come off easily when they are hot?
Something to do with that thin layer between the shell and the egg, if you can get into that then your laughing, but sometimes this just sticks to the egg.
Please help me with my 1st world problem and save my keyboard from tiny bits of eggs shell.