I got so sick of my boiled eggs disintegrating every time I tried to peel the shell off them, so I went to a friend who is a certified chef to seek advice.
The first thing I learned is that to boil eggs properly, you never ever actually boil them. You place them in a steamer basket over some hot water and you steam them for at least 15 minutes after which you place them in an ice water bath for another 15 minutes or so.
Above is a picture of a steamer basket identical to the one I now use for my steamed (a.k.a. “Boiled” eggs.)
You do not have to add any vinegar or salt to the water for steaming the eggs.
Once the eggs are cooked and cooled, just tap them on a countertop or a table and roll them around, exerting a little pressure, as the shell cracks into what looks like a mosaic.
After this, peel off just enough of the shell with your fingernail so that you can gently and carefully insert a teaspoon (A spoon you use for your table service) beneath the shell. The concave side of the spoon rests against the egg underneath the shell. And then gently rotate and lift the spoon and watch the shell separate from the egg easier than you have ever seen before …. without leaving you with those unsightly “Wrecked and Pocked” eggs where portions of the egg come off along with the shell when using other methods of peeling them.
This might take a little practice until you get the hang of it but believe me, it is worth learning how to do it.
You are welcome.
NOTE: I do not shake the eggs in a container like they are doing in the video. I use an implement such as the following but, of course, you can do whatever you want to do. Just remember, I do not recommend any of this for soft-boiled eggs.
I always use the following method to actually peel my eggs because this is the method I have become comfortable with. You can get these Swedish egg peeling implements from Amazon and Ebay and probably a well-stocked local kitchen store.
But you can learn to use an ordinary small kitchen spoon with a little practice.