- Place eggs in a saucepan, cover with cold water by 1 inch.
- Bring to a boil, then immediately remove from heat, cover, and let sit:
- 12 minutes for large eggs
- 10 minutes for medium
- Transfer to an ice bath for 15 minutes (this stops cooking and creates steam pockets between shell and white).
- 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.
Do you have a go-to egg-peeling trick?
Share it below! And if this saves your next brunch prep, pass it on to a fellow egg lover who’s tired of patchy peels. 🥚✨
