Cracking the Code: Perfectly Peeled Hard-Boiled Eggs Made Easy

Spiced Eggs: Add a cinnamon stick, bay leaf, or star anise to the boiling water for a subtle infusion of flavor.
Vinegar Boost: Add 1 tablespoon of vinegar to the boiling water to help dissolve some of the shell’s outer layer, making peeling even easier.
Soft-Boiled Eggs: Follow the same process but reduce the resting time to 6 minutes for runny yolks.
FAQ
Q: Why do some eggs stick to the shell?
A: Fresh eggs have a lower pH, which causes the albumen to bind to the membrane. Older eggs peel more easily because their pH rises over time.

Q: Can I use this method for a large batch of eggs?
A: Absolutely! Just ensure the pot is large enough to fit all the eggs in a single layer, and adjust the water and ice bath proportions accordingly.

Q: What should I do if an egg cracks during boiling?
A: A cracked egg can still be eaten! The white may seep out but will cook in the water. You can prevent cracks by starting with room-temperature eggs.

Perfectly peeled hard-boiled eggs are no longer a mystery. Follow these steps and enjoy fuss-free peeling every time. Whether it’s for a quick snack or a fancy recipe, your eggs will always come out flawless!