Chef’s Hack for Perfectly Peeled Hard-Boiled Eggs
1. Use Older Eggs
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Fresh eggs are harder to peel because the pH of the egg white is more acidic, causing it to stick to the shell.
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Older eggs (about 7–10 days old) have a higher pH, making them easier to peel.
2. Boil with Baking Soda
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Add 1/2 teaspoon of baking soda to the water before boiling.
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Baking soda raises the pH of the water, which makes the eggshells easier to peel.
3. Shock in Ice Water
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Once the eggs are done boiling, immediately transfer them to a bowl of ice water or run them under cold water for at least 5 minutes.
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This stops the cooking process and helps separate the egg white from the shell.
4. Roll to Loosen the Shell
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Once cool, gently tap the eggs on a hard surface to crack the shell.
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Then, roll the egg under your palm to loosen the shell before peeling it.
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Starting at the wider end (where there’s usually an air pocket) makes it easier to peel.
5. Peel Under Water (Optional)
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If you’re still having trouble, try peeling the egg under water.
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This can help remove small bits of shell and make the process smoother.
Bonus Tip: Steam Your Eggs
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Steaming eggs is another trick many chefs swear by. Simply place the eggs in a steamer basket over simmering water for 12–15 minutes.
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After steaming, place the eggs in ice water for easy peeling.
With these tips, you’ll get smooth, perfectly peeled eggs every time—no more frustrating shell bits stuck to the whites! 🥚✨
Would you like to try these hacks and let me know how it goes? Or maybe you want some ideas for recipes to use those eggs in?
