[gloryblaze]

What I want to know is how to hard-boil eggs so that they’ll peel cleanly every time, without the white pulling off on the shell. Tried every cooking technique I’ve heard, but none works with every egg every time...

No one knows why. Eggs just are not all the same. And I do like deviled eggs, so I get ticked if they look gnarly...

[HartleyMBaldwin]

Perhaps it has to do with modern feeds used in egg factories. I have noticed that eggshells of grocery-store eggs seem to be much thinner now than they used to be, but I can’t figure out why that should make the membrane stick to the white.

Eggs that we get locally are more like what I remember. I wouldn’t mind keeping a few chickens, but my wife is firmly opposed.