I am terrible at peeling hard boiled eggs. I’m impatient when having to carefully shed the shell, and just end up taking off chunks of egg while I peel it.

According to Kenji Lopez-Alt (formerly of Serious Eats), after hundreds of experiments, the key is to add your eggs into boiling water (instead of boiling together with cold water). Boiling cold water with the eggs “causes the proteins to coagulate slowly, and they end up fusing with the inside membrane of the egg shell.” Whereas, if you add the eggs to already boiling water, those proteins seize up immediately.