Remember Martha Stuart lives in a country where the water is " cold " from the tap.
Our tap water in the Middle east Countries is not cold like in cooler climates.
Suggest you put cooked eggs in another container and fill with water from tap with ice and that should give the same affect as Martha suggested.
Good luck
I read somewhere recently that the older the eggs are the more difficult it's likely to be to get the shell off. 3 or 4 day old eggs are apparently the optimum. No idea if it's true nor where I read it! ;-)
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