Use slightly older eggs, start them hot, and chill them fast; that combo makes shells slip off much more easily.

Best cooking method

• Use eggs that are at least 5–7 days old, because the whites become less acidic and pull away from the shell membrane, which helps peeling.

• Start eggs in already-boiling water or in a steamer basket over boiling water instead of in cold water; fast-setting whites are less likely to fuse to the membrane.

• Cook 10–12 minutes for hard-boiled, then immediately move the eggs to a big bowl of ice water.

Cooling and peeling tricks

• Let eggs sit in the ice bath about 10–15 minutes to stop cooking and help the membrane separate from the shell.

• To peel, tap the egg on the counter, roll it to crack all over, then start peeling at the wide end where the air pocket is; the shell usually comes off in big pieces.

• Peeling under a thin stream of running water or in a bowl of water helps wash away tiny shell bits and get under the membrane.

Extra options if you still struggle

• Steam instead of boil: put eggs in a steamer over 1 inch of boiling water for about 12 minutes, then ice-bath and peel under cool water; this method is known for very easy peeling.

• Add a pinch of baking soda or a splash of vinegar to the boiling water to change pH or slightly soften the shell; these help some people, but results are more subtle than the hot-start and ice-bath steps.