Hard cooked eggs and the things you can do with them have been a bane to my culinary existence for years. I've used fresh eggs, old eggs, cold water start, sous vide, egg council recommendations, old cookbooks, new cookbooks, you get the picture. Results were awful. Then today I was asked to get a meal ready for a warming center (temps in single digits) and BTW, cook up three dozen eggs for them too. PANIC! Then I remember seeing this technique on a Milk Street episode and figured I had nothing to lose so I tried it. I was totally blown away by how they came out, 36 fresh eggs perfectly peeled with no muss or fuss, no hacks, gimmicks or secret techniques. Thank you Milk Street! One recommendation for anyone trying this out. Weight the ice instead of trying to do it by cups. Conversion is easy as "A pint is a pound the whole world round"

Jacques Pepin uses the same technique for his eggs as well. He pokes a small hole in the fat end of the egg prior to boiling. I have been doing it this way for years and never have a problem peeling and don't have to worry about leaving them in the ice bath for too long. I think the hole at the fat end allows water/air? to get between the shell and the membrane surrounding the egg so the peel comes right off. The only time I have had a problem is when . I guessed wrong on which end is the fatter end

I’m in charge of making deviled eggs for family holidays and had some tough time pealing sessions. I’ve done it this way the last three times including two dozen eggs today and every one pealed easily and the eggs were smooth. Only way to do it.

I have never had good results in peeling egg in my my 50 years of cooking. These came out picture perfect.