The easiest way to get peel-able boiled eggs is: start them in boiling water, cook 10–12 minutes, then chill fast in ice water before peeling.

Before boiling

• Use eggs that are at least a week old; very fresh eggs usually stick to the shell more.
• Let eggs sit at room temperature for about 15–20 minutes so the shells are less likely to crack in hot water.

Boiling method

• Bring a pot of water to a full boil, with enough water to cover the eggs by about 2–3 cm.
• Gently lower cold eggs into the boiling water with a spoon so they don’t crack.
• Keep at a gentle boil/simmer for about 10–12 minutes for hard-boiled eggs.

Cooling and peeling

• When time is up, immediately transfer eggs to a large bowl of ice water and let sit at least 10 minutes.
• Crack the egg all over, then roll it gently on the counter to loosen the shell.
• Start peeling from the wider end (where the air pocket is) and peel under a thin stream of running water if needed.

Extra tricks (optional)

• Add 1–2 tablespoons of white vinegar or a teaspoon of baking soda to the boiling water; both can help the shell separate more easily.
• If cooking a lot of eggs, you can lightly shake them in the pot with a bit of water after cooling to crack the shells all over before peeling.