Hard boiled eggs.

Are the eggs you are using fresh? A fresh egg is always hard to peel. The membrane inside the shell is tight to the shell, and doesn't want to let go. AS the egg ages, that membrane relaxes and makes it easier to peel. When I cook eggs, I add salt to the water. This will help relax that inner membrane as well. When they are done cooking, I run them under cool water, to cool them a bit, and peel them while they are still warm. I also peel them under a running faucet to help wash the shells away as I peel them. I enjoy chef salad for dinner also. :) I have enough lettuce, ham, eggs, and dressing...maybe we'll do that for dinner tonight!

From my own experience at hard-boiled eggs, it seems that they need to be boiled for a certain period of time. I'm still trying to figure what is right. If you don't boil it long enough, the shell does not come off very easily as you mentioned. However, if boiled too long, the yolks seem to turn a darkish-green. The darkish-green seem to be the outside of the yolk. While still tasty, I'm not sure how good or bad this is.

After you are done cooking the eggs, place under running cold water immediately to cool down.This will assist with the peeling process, as the cold water creates steam between the egg white and shell which makes the shell easier to remove.

After they are fishing cooking I run then under cold water or put then in a bowl of cold water for a few minutes. If you are putting them in the bowl of water when the water get warm empty it out and refill it with real cold water again. Then vrack the flatestest end and peel from there as it is easier because they is a little space between the egg and the shell. That always works for me.

Here's what you gotta do. After boiling the eggs, carefully take it out of the water. be careful because you might yourself a burn. =) Place it in a pan and fill the pan with cold water. This will speeden up the cooling of the eggs and at the same time, will hep you peel the eggs with ease.