For easy-to-peel eggs, two things matter most: how you cook them and how you cool and peel them.

Cook the eggs

• Use eggs that are at least a few days old; very fresh eggs are harder to peel because the white sticks more to the shell membrane.

• Bring a pot of water to a gentle boil first, then lower the eggs in (don’t start them in cold water); cooking in already-hot water helps the shell separate more cleanly.

• Simmer hard-boiled eggs about 10–14 minutes depending on size and how firm you like the yolk.

Cool the eggs

• As soon as the time is up, move the eggs straight into very cold water (ice bath or repeated cold tap water) to stop cooking and firm up the whites.

• Let them sit in the cold water at least 5–10 minutes until the shells and whites are fully cooled on the outside.

Peel the eggs

• Gently crack the wider (fat) end first, where there’s an air pocket, then tap all around so the shell is finely cracked.

• Roll the egg lightly on the counter to loosen the shell, then start peeling from the wide end, sliding your fingers under the thin membrane; the shell often comes off in big pieces.

• Peel under a thin stream of running water or dunk in a bowl of water to wash away tiny shell bits if needed.

Extra “hack” options

• Adding a little vinegar or baking soda to the boiling water can change the shell or white slightly, which some tests find can help peeling, but technique (hot start + full cooling) usually matters more than additives.

• If you boil eggs ahead, chilling them completely in the fridge before peeling can make them even easier to peel, especially for soft or jammy eggs.