Cook’s Smart Trick for Easily Peeling Hard-Boiled Eggs

If you’ve ever boiled eggs only to struggle with peeling them, you’re not alone. Many people experience issues with shells sticking to the egg whites, resulting in torn, rough-looking eggs. But with a few simple tips and tricks, you can achieve perfectly smooth, easy-to-peel hard-boiled eggs every time! Here’s a tried-and-true method that cooks swear by for flawless results.

Step-by-Step Guide to Perfectly Peelable Hard-Boiled Eggs
Start with Slightly Older Eggs: Fresh eggs are notorious for being difficult to peel when boiled. If possible, use eggs that are about a week old. Older eggs have a higher pH level, which helps the membrane separate more easily from the shell.
Add Baking Soda or Vinegar to the Water: Adding a teaspoon of baking soda or a splash of vinegar to the boiling water can help change the pH level of the egg white, making it easier to peel.
Boil and Cool Quickly:
Please Head On keep on Reading (>) for the FULL METHOD:

Continued on the next page