The chef’s clever trick for easily peeling hard-boiled eggs

If you’ve ever boiled hard-boiled eggs and then had trouble peeling them, you’re not alone. Many struggle with the shell sticking to the egg white, resulting in cracked, rough-looking eggs. But with a few simple tips and tricks, you’ll get perfectly smooth, easy-to-peel hard-boiled eggs every time! Here’s a tried-and-true method chefs swear by for flawless results.

Step-by-step instructions for perfectly peelable hard-boiled eggs

1. Start with slightly older eggs:   Fresh eggs are notoriously difficult to peel after cooking. If possible, use eggs that are about a week old. Older eggs have a higher pH, which makes the membrane easier to peel from the shell.
2. Add baking soda or vinegar to the water:   Adding a teaspoon of baking soda or a splash of vinegar to boiling water can change the pH of the egg whites, making them easier to peel.
3. Cook quickly and let cool:

Please read on (>) to learn the FULL METHOD: