Chef’s Clever Hack for Perfectly Peeled Hard-Boiled Eggs

Here’s a chef’s clever hack for perfectly peeled hard-boiled eggs every time—no more frustrating bits of shell sticking to the egg white!

Use slightly older eggs:
- Eggs that are 5–10 days old peel more easily than super fresh eggs because the pH of the egg white increases over time.
Boil gently:
- Place eggs in a pot and cover with cold water by about 1 inch.
- Add a teaspoon of baking soda (optional but helps loosen the shells).
- Bring water to a boil over medium-high heat.
Shock in ice water:
- Once water reaches a rolling boil, turn off heat and cover the pot.
- Let eggs sit in the hot water for 9–12 minutes depending on size.
- Immediately transfer eggs to a bowl of ice water for at least 5 minutes.
Crack and peel with ease:
- Gently tap the egg on a hard surface and roll to crack all over.
- Peel under running cold water—the water helps separate the shell from the egg white.

✅ Extra Chef Tips:

Add vinegar to the boiling water (1 tbsp per quart) to help prevent whites from sticking if an egg cracks.
Peeling under running water or submerging in water while peeling makes a huge difference.
Store peeled eggs in water in the fridge for up to 3 days to keep them fresh and smooth.

If you want, I can also give a “one-step microwave method” that softens the shell for peeling without shocking in ice water.

Do you want me to do that?