While hard-boiled eggs are delicious, peeling them can be a challenge. This is where the rolling technique, endorsed by chefs such as Ina Garten, proves invaluable.

The rolling technique effectively severs the bond between the egg whites and the shell membrane, making the eggs easier to peel without damaging them.

Once your eggs are done cooking and are cooled off, tap the top and bottom of the egg on a hard surface. A plate, cutting board, or even a clean countertop will do the trick.

Then, gently roll the egg against the hard surface or between your hands to crack the shell — avoid adding too much force. From there, it should be easy to peel the shell off.

If you’re still having trouble, hold the egg under cold running water or in a bowl of water as you roll it and peel the shell off to further help the egg separate from the shell.