Why is it sometimes hard to pEEL a hard-boiled egg?

* The egg is overcooked: Overcooking the egg makes the egg white tough and rubbery, making it stick to the shell.

* The egg is old: Older eggs have a looser membrane that's more likely to stick to the shell during cooking.

* The water was too cold: Cold water slows down the cooking process and can lead to a harder-to-peel egg.

* The egg was cooked in a pot with an acidic environment: Vinegar or lemon juice, often added to prevent cracking, can react with the egg white, making it stick to the shell.

* The egg was cooked on high heat: High heat can make the egg white set too quickly, creating a tough layer that's difficult to peel.

* The egg was cooled in cold water immediately after cooking: This causes the egg to contract quickly, pulling the membrane inward and sticking it to the shell.

To avoid peeling problems:

* Cook eggs for 8-10 minutes for a perfect hard-boiled egg.

* Use fresh eggs for the best results.

* Start with boiling water and add the eggs to ensure even cooking.

* Add a teaspoon of salt to the water to help prevent cracking.

* Cool the eggs in cold water gradually for a smoother peel.

* Tap the egg on a flat surface to crack the shell before peeling.

* Peel under running water to help loosen the membrane.

By following these tips, you can avoid those frustrating peeling moments and enjoy a perfectly peeled hard-boiled egg!