I have found that for me the easiest way to peel and egg is to tap each end of the egg on the counter, lay the egg on it's side in the palm of my hand and then squeeze the egg gently. This causes it to crack in a line from one end of the egg to the other and the shell comes off almost in one piece. Sometimes I do hold it under running water. This helps lift the film beneath the eggshell. I use this method for fresh eggs as well as older eggs. This is a lot less work and faster than rolling it on the counter into a hundred cracks.
Eggs that have been stored in the refrigerator for at least 5 days peel much easier and the good advice about the cold water needs one addition, if the eggs are still warm or hot they peel very well by holding under the water as it trickles over your hands and the egg, the cold
water enters the cracks and forms a space between egg and shell, then you are ready to rinse them also as the water trickles over them.
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