peeling eggs

also... the fresher the eggs are the more difficult they will be to peel. as eggs age a bit the albumen separates from the shell a bit more and makes them easier to peel. i used the ice bath method and crack the eggs a bit in the ice bath.

Don't know if it works, but I recently interviewed Chef Hugh Acheson about his new cookbook. We talked about his egg-peeling method in the book. It was for hard boiled eggs, but seems like it might transfer ok. The main thing was that after the initial ice bath, slightly crack the shells and return to the cold water. Then the cold water can make it's way under the shell and make peeling easier.

Worth a try.