1. Start with Slightly Older Eggs and Prepare the Boil
For the best results, use eggs that have been in your refrigerator for about a week. Fresh eggs tend to be more challenging to peel because the whites stick to the shell. Once ready, bring a pot of water to a rolling boil before adding your eggs. The shock of this heat helps firm up the egg whites, which makes the egg less likely to cling to the shell.

2. Prep Your Eggs and Boil
Using a pin, gently prick the wider end of each egg before placing them in the water. This tiny hole allows a bit of water to seep between the shell and the egg membrane, helping the two separate more easily. Gently lower your eggs into the boiling water with a spoon to avoid any cracks, then boil for exactly 9 minutes for large eggs—adjust slightly for smaller or larger eggs.

3. Ice Bath for Easy Peeling
After boiling, transfer the eggs immediately to an ice bath. This rapid cooling step contracts the egg, helping it pull away from the shell, which makes peeling simpler. The eggs will cool quickly, so after a few minutes in the ice water, they’re ready to peel.

4. Easy Peeling and Enjoyment
Once cool, gently crack each egg all around by rolling it on a hard surface, then start peeling from the wider end where there’s an air pocket. With this method, the shell should come off effortlessly, leaving you with smooth, beautiful eggs ready to eat or use however you like.