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

If you’re stuck with very fresh eggs, add ½ tsp baking soda to the boiling water.
→ It raises the pH, mimicking older eggs and loosening the shell bond.

What Doesn’t Work (Despite the Hype)

Vinegar: May prevent cracking, but doesn’t help peeling—and can give eggs a faint tang.

Poking holes: Unnecessary and can cause leaks.

Peeling warm eggs: Always cool first—heat seals the membrane.

🥣 Perfect For:

Final Thought: Simplicity, Perfected

You don’t need gadgets or guesswork to peel hard-boiled eggs like a pro. With this hot-start, rest-and-chill method, even farm-fresh eggs come out clean, smooth, and ready for anything.

So next time you boil a batch, skip the struggle—and enjoy the satisfying pop of a perfectly peeled egg.

Tried this and finally won the peeling battle? I’d love to hear your success! Share your tip in the comments below—or tag me on social. And if you know someone still cursing over crumbly eggs, send them this trick. You’ll save their next deviled egg platter! 🥚✨💛

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