Ingredients
Eggs (as many as you want)
Water
Ice (for an ice bath)
👩🍳 Chef’s Hack: The Secret Steps
- Steam, Don’t Boil
Steaming loosens the shell membrane, making peeling effortless.
Place 1 inch of water in a pot.
Insert a steamer basket (or improvise with a colander).
Bring water to a boil.
Add eggs, cover, and steam for 12 minutes.
- Shock Immediately
The ice bath stops cooking and pulls the egg slightly away from the shell.
Transfer eggs straight into ice water.
Chill for 10–15 minutes.
- Roll & Peel Under Water
Gently crack and roll each egg on the counter.
Peel under cold water — shells slip right off.
⏱️ Optional Timing Guide
Soft-boiled: 6–7 min steam
Medium: 9–10 min
Hard-boiled: 12 min
⭐ Extra Tips from Chefs
Use older eggs (5–10 days) — they peel even easier.
Add 1 tsp baking soda to the steaming water if your eggs are very fresh.
Store peeled eggs in cold water in the fridge for up to 5 days.