Q: Is there a trick to getting the shell off a hard-boiled
egg without mutilating the white?
I’ve tried every method known to man, ticking them off one
at a time. Shocking the eggs in ice water? It makes no
difference. Poking a hole in the shells before cooking them?
Nope, sorry. Steaming or pressure-cooking them? Nuh-uh.
Adding vinegar to the water? All that does is dissolve the
outermost layer of shell.
Eggs lowered into boiling water or hot steam have the best
chance of peeling easily.