Fresh eggs are harder to peel. Use eggs that are at least a week old for an easier peeling experience. The shell separates more easily from the egg white.
A teaspoon of baking soda in boiling water changes the pH level, helping loosen the eggshell. This trick makes peeling much smoother and hassle-free.
After boiling, transfer eggs to an ice bath for 5-10 minutes. The rapid cooling causes the egg to contract, making the shell easier to remove in big pieces.
Gently tap the egg on a hard surface, then roll it under your palm. This helps loosen the shell evenly, so you can peel it off in large, clean sections.
Place a boiled egg in a jar with a little water, then shake gently. The shell cracks and slides off effortlessly, saving time and preventing frustration.
Hold the egg under running water while peeling. The water flows between the shell and the egg, helping remove stubborn bits and making peeling much easier.
Letting boiled eggs sit in the fridge overnight before peeling can make the process even easier. The shell loosens naturally, leading to a smoother peel.