Overview
- Recent guides converge on moving eggs straight from hot water to a bowl of ice water for at least five minutes to prevent sticking.
- Step-by-step advice includes starting eggs in cold water, bringing to a boil, cooking about 9–10 minutes, then chilling before peeling.
- The cold shock contracts the cooked white and helps separate the inner membrane, allowing the shell to slide off more easily.
- Some instructions suggest placing eggs into already boiling water for roughly seven minutes before the ice bath as a workable variation.
- If shells still cling, shaking eggs in a jar with a little water can detach them, and using slightly older eggs, steaming, or adding a bit of baking soda may also help.