flat surface and roll it in your hand to crack the shell. start peeling from the fatter end of the egg, where there should be a small empty space under the shell. this makes it slightly easier to peel. rinse the eggs under cold water as you peel them to keep bits of shell and membrane from sticking to the egg.
quick peeling tip: put the eggs back in the pan you cooked them in and put the lid back on. shake the pan back and forth to crack all the shells at once.
store eggs in the refrigerator for 5 days. after peeling the eggs, they're ready to eat. you can 