To facilitate the shelling hard-boiled eggs and to prevent the shell from breaking into small fragments that are difficult to remove, it is useful to follow a simple procedure.
After having boiled the eggs for the desired time (depending on whether you want a soft-boiled, barzotto or hard-boiled yolk), it is important cool them immediately in cold waterThis step has two advantages: it immediately stops the cooking process, maintaining the ideal consistency of the yolk, and it causes the egg white to contract slightly, making it easier to separate from the shell.
Once cooled, the egg goes gently tapped on a table or on a hard surface, so as to crack the shell all around. Immediately after, you must roll it between the palms of your hands, applying light pressure: in this way the shell fragments into larger pieces and comes off easily.
At this point, simply start removing the shell from one end (preferably the widest one, where the small natural air chamber is located), and the egg will peel off evenly and cleanly, remaining smooth and intact.
