There’s so much bullshit out there about this “problem”. They’re mostly crap.
The one thing I found works well is to stop the eggs into an ice water bath and let them cool for at least 10 minutes before peeling. They really seem to hold together quite well almost all the time.
But nothings guaranteed. I remember some chef on Reddit years ago said you can be as good at peeling eggs as anybody - they aren’t all going to peel cleanly. That’s why when they are peeling tons of eggs in a restaurant (for deviled eggs or any dish where appearance matters), the rejects go into the bowl for making egg salad later.
There’s so much bullshit out there about this “problem”. They’re mostly crap.
The one thing I found works well is to stop the eggs into an ice water bath and let them cool for at least 10 minutes before peeling. They really seem to hold together quite well almost all the time.
But nothings guaranteed. I remember some chef on Reddit years ago said you can be as good at peeling eggs as anybody - they aren’t all going to peel cleanly. That’s why when they are peeling tons of eggs in a restaurant (for deviled eggs or any dish where appearance matters), the rejects go into the bowl for making egg salad later.