If you’ve ever boiled eggs and struggled to peel them, you’re not alone. Many people struggle with the shells sticking to the whites, resulting in cracked and rough eggs. But with a few simple tips and tricks, you can achieve perfectly smooth, easy-to-peel hard-boiled eggs every time! Here’s a proven method that chefs swear by for flawless results.
Step-by-step instructions for perfectly peeling hard-boiled eggs.
Start with slightly older eggs: Fresh eggs are notorious for being difficult to peel after cooking. If possible, use eggs that are about a week old. Older eggs have a higher pH, making it easier to separate the membrane from the shell.
Add baking soda or vinegar to the water: Adding a teaspoon of baking soda or a dash of vinegar to boiling water can help change the pH of the egg whites, making them easier to peel. Boil and Cool Quickly:
3- Boil and Cool Quickly:
Cook the Eggs: Place the eggs in a pot of cold water, making sure there’s enough water to cover them by about an inch. Bring the water to a boil over medium-high heat.
