Cook for 9–12 minutes, depending on your preference for yolk firmness.
For jammy eggs, cook for 7 minutes.
5. Shock in Ice Water
Why It Works: Rapidly cooling eggs after cooking stops the cooking process and contracts the egg white, further separating it from the shell.
How to Do It:
Prepare an ice water bath (a bowl of cold water with ice cubes).
Transfer the boiled eggs to the ice water immediately and let them sit for 5–10 minutes.
6. Roll and Peel
Why It Works: Gently rolling the egg on a flat surface cracks the shell evenly, making it easier to peel.
How to Do It:
Tap the egg gently to crack the shell all over.
Roll it on a flat surface with light pressure.
Start peeling at the wider end where the air pocket is located—it provides a natural grip point.
Bonus Tips
Peel Under Water: Submerging the egg in water while peeling helps loosen the shell and removes small fragments.
Store in Cold Water: If you’re not peeling the eggs right away, store them in a container of cold water in the refrigerator for up to a week.
Why This Method Works
These steps ensure the shell separates cleanly from the egg white, saving time and frustration. The combination of older eggs, boiling water, and an ice bath guarantees professional results.
Now you can enjoy perfectly peeled hard-boiled eggs for salads, deviled eggs, or a quick protein-packed snack—effortlessly! 🥚✨
