From the New York Times:
With that in mind, for my first column on cooking and science for The New York Times, I decided to undertake my greatest egg-peeling experiment yet, and I have finally come up with some answers. Ninety-six volunteers came through my restaurant, Wursthall, in San Mateo, Calif., in August to peel and taste more than 700 eggs, cooked with various methods, making this — as verified with a cursory search online — the largest-ever double-blind egg-boiling-and-peeling experiment in the history of the universe. (If anyone from Guinness is reading, I have pretty extensive documentation.)
How to Boil the Perfect Egg – The New York Times
How many of us have stood by the sink cursing at the hard boiled eggs that won’t peel easily? Ok, if not actually cursing, then grumbling. In my limited survey, 100% of people who have cooked and peeled hardboiled eggs have not been successful in peeling all the eggs cleanly. All have grumbled out loud about it while peeling.
Finally someone scienced this and gives us answers. Yes, answers, plural. No silver bullet here…