To make hard‑boiled eggs easy to peel, use older eggs if possible, start them in very hot water or steam, and cool them quickly in ice water before peeling.

Before cooking

• Use eggs that are at least 5–7 days old; fresh eggs stick more because the whites are more acidic and cling to the membrane.

• Keep eggs cold in the fridge until the water or steamer is ready; the temperature shock helps the whites pull away from the shell membrane.

Best cooking methods

• Hot start in boiling water: Bring a pot of water to a full boil, gently lower in cold eggs, then reduce to a gentle simmer for about 11–13 minutes depending on size.

• Steaming: Put about an inch of water in a pot with a steamer basket, bring to a boil, add eggs, cover, and steam about 12–14 minutes; quick heating helps the white set away from the shell so it peels more cleanly.

Cooling and peeling

• Immediately transfer cooked eggs to a large bowl of ice water and chill 5–10 minutes to stop cooking and contract the egg slightly inside the shell.

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

Extra tricks if they still stick

• Add 1 teaspoon baking soda to the boiling water to raise the pH and make the whites release more easily, especially with very fresh eggs.

• For batches, you can lightly crack the eggs in the pot after cooking, then cover with cold water and gently shake; the water seeps under the shell and helps it slide off when you peel.