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

1. Place eggs in a saucepan, cover with cold water by 1 inch.
2. Bring to a boil, then immediately remove from heat, cover, and let sit:
   • 12 minutes for large eggs
   • 10 minutes for medium
3. Transfer to an ice bath for 15 minutes (this stops cooking and creates steam pockets between shell and white).
4. Peel underwater—starting at the wider end where the air pocket is.

 Pro move: Gently shake the eggs in the pot with a little water before peeling—this cracks the shells all over and loosens them instantly!

 What Doesn’t Work (Despite the Hype)

• Adding baking soda to water: May make eggs easier to peel slightly, but often leaves a sulfurous taste.
• Poking holes in the shell: Unnecessary and risks cracking during cook.
• Peeling warm eggs: The membrane sticks more when hot. Always chill first!

 Why This Works

It’s science, not magic: older eggs + thermal shock (ice bath) + water-assisted peeling = clean, smooth results every time.

So next time you’re making deviled eggs, egg salad, or meal-prep snacks, plan ahead, chill well, and peel in water. Your future self—and your Instagram-worthy deviled eggs—will thank you.