I can boil an egg but peeling one w/out the membrane sticking to the egg can be troublesome for me. Sometimes it comes off w/ the shell sometimes not so much. Combine that w/ the fact that I prefer soft cooked eggs and i've usually got a mess of shell/whites in the sink. I've tried cooling with ice, gradual cooling, starting eggs at room temp w/ cold water, etc. I can't seem to find a pattern/ combination that affords me perfectly shelled eggs.