cowhead
Assistant Cook
what I have found that works the best. (atleast in a proffesional setting) is to ideally cook your eggs in a steamer (one could do this with a conventional stove-top set up I suppose) or to drop them directly into boiling water (yes, this doesn't go with conventional wisdom.. however if you are cooking a lot of eggs.. the loss ratio is accptable. let them boil on high for about 12 minutes (add 30-45 seconds per 6 eggs above 1 dozen) as soon as the time has elapsed.. drain the water and dump Ice ontop of them(enough to cover eggs completely). this causes the membraine to retract from the inner part of the shell, pop them in the fridge to finnish cooling, then you ought to be able to peel them withou further incident.