Peeling the egg under a gentle stream of cool water—or submerged in a bowl of water—can help the water slip beneath the membrane, lifting the shell away more easily.
Bonus Tips
Peel eggs soon after they’ve cooled if you plan to eat them right away.
If storing the eggs, keep them unpeeled in the refrigerator for up to 1 week and peel just before serving for the best freshness.
If one egg is particularly stubborn, start peeling from the wider end, where there’s often a small air pocket that makes it easier to get under the shell.
The Bottom Line
For consistently easy-to-peel hard-boiled eggs:
Use eggs that are about a week old.
Cool them immediately in an ice bath.
Crack the shell all over.
Peel under cool running water.
These simple steps help you end up with smooth, intact eggs that look as good as they taste. 
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