Ingredients
Equipment
Method
- Bring Water to a Boil: Fill your pot with water and bring it to a rolling boil on the stove.
- Gently Add Eggs: Using a spoon, carefully lower each egg into the boiling water. This helps prevent cracking and keeps your eggs intact.
- Set Timer for 15 Minutes: As soon as the eggs are in, set a timer for 15 minutes. Even if the water stops boiling briefly, don’t adjust the time.
- Turn Off Heat and Drain: When the timer goes off, turn off the stove and carefully drain the hot water from the pot.
- Shake the Eggs: Give the pot a gentle shake to crack the shells slightly. This helps loosen the membrane and makes peeling easier.
- Cool with Cold Water: Fill the pot with cold water, let it sit briefly, then drain. Repeat this process 3–4 times to cool the eggs down.
- Peel the Eggs: While the eggs are still slightly warm (or fully cooled if you prefer), begin peeling: Tap the top and bottom of the egg. Roll it gently on the counter. Start peeling from the end with the air pocket. Try to grab the membrane along with the shell so it comes off smoothly.
- Rinse: Run each peeled egg under cold water to remove any remaining shell pieces.
