Have you ever struggled to peel a hard-cooked egg? Me too! So much so, that I started buying those precooked, pre-peeled ones from the dairy case. (I know! Cheater, right?) Well, after much research and trials for a client, I have found the secret formula for easy-peel eggs!

Here goes:
First, pick the sauce pan that is right-sized for the number of eggs you want. (Meaning it’s not too big, where the eggs will rattle around while boiling, but not too small for them all to fit in without rubbing.) Add the eggs to the pan, fill with water to an inch over the eggs. Remove eggs and add a tablespoon of baking soda to the water. Bring the water to a boil.

Meanwhile, grab a safety pin and bend the pin out a bit. You’re going to gently poke a hole into the fat end of the eggs. The key is to just go through the shell but not through the membrane inside. So go slow. The shells are pretty soft though, so it’s not too tough.

When water is at a vigorous boil, add eggs in gently, like with a spoon. Let them boil until they reach your desired level of doneness. See photo below to pick your time. When they’ve boiled long enough, remove them and put them directly into ice water until cooled.

You can peel them now, or keep them in the fridge and peel as needed. No more cursing! They’ll peel like a dream! 🙂 You’re welcome!