Ok, I've gone to Le Cordon Bleu culinary arts school, I've cooked in kitchens, I've cooked in fast good, and cook at home. I can NOT peel an egg without taking some of the whites off with the shell. I've done the blanch in ice water as soon as they finish, and other random "hacks" what am I doing wrong? What is the foolproof way of getting that damn shell off and having beautiful deviled eggs, or just hard boiled eggs to eat. Step by step, not just, throw them in ice water, how long should they sit in the water? I've thrown them in ice water and let them sit in the fridge for an hour or two before and same result. Tips please, please, please. I want to smoke some tomorrow, so I want them to look good.