One method that I have found works well with the really tough membrane-having eggs is to gently tap it so that the entire shell is covered with cracks. Then squeeze(gently) and roll it between your palms for 15-20 seconds. This will hopefully loosen up the membrane that the shell is so glued to.
Hopefully at this point you can find the "bubble" spot on the egg; the flat part where there was space between the egg white and the shell. This is the place to start peeling.
I think I got this idea from Alton Brown.
-Mark
|