Cook’s Smart Trick for Easily Peeling Hard-Boiled Eggs

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1. Start with Boiling Water (Not Cold!)

Bring a pot of water to a full boil.

Gently lower eggs into the boiling water using a spoon (prevents cracking).

💡 Why it works: Hot water instantly sets the outer layer of the white, creating a slight gap between the membrane and shell.

2. Boil, Then Cover & Rest

  • Return water to a gentle boil, then remove from heat, cover, and let sit:

10 minutes for large eggs

12 minutes for extra-large

9 minutes for medium

⏱️ Don’t simmer or boil continuously—this makes rubbery eggs and tight membranes.

3. Ice Bath Immediately

Transfer eggs to a bowl of ice water (½ ice, ½ cold water).

Let sit for at least 15 minutes (or up to 1 hour).

❄️ Why it works: Rapid cooling contracts the egg inside the shell, creating tiny air pockets that loosen the membrane.

4. Peel Under Running Water

Gently tap egg on the counter to crack the shell all over.

Roll between your palms to loosen.

Peel under cool running water—the water slips between membrane and white, carrying shell away.

💧 Pro tip: Start peeling at the wider end, where the air pocket is—it’s the easiest place to get under the membran

Bonus: The Baking Soda Trick (For Fresh Eggs)

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