I like to have hard-boiled eggs in my salad, which are of course cut into slices or wedges. Until now, I've always hated peeling them. According to the internet, the fresher they are, the worse it is. The solution to the problem is to add half a packet of baking powder when cooking. It foams a little at first but it helps. I believe that other Migipedia users have not heard of this trick and have also been annoyed.