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2. Boil the Eggs
– Bring the water to a rolling boil over high heat. Once boiling, reduce to medium heat and let the eggs cook for 9–12 minutes, depending on how firm you want them.
3. Create the Ice Bath
– While the eggs are boiling, fill a large bowl with ice water. Use enough ice to chill the water thoroughly.
4. Transfer to Ice Bath
– When the eggs are done, carefully move them from the pot into the ice bath. Let them sit for at least 5 minutes. This halts cooking and creates the thermal shock needed for easy peeling.
5. Crack and Roll
– Gently tap each egg on a hard surface to create small cracks all over the shell. Roll the egg between your hands to loosen the shell.
6. Peel from the Air Pocket
– Start peeling at the wider end of the egg, where the air pocket forms. Watch as the shell slides off with ease!
Common Mistakes to Avoid
– Skipping the Ice Bath
Don’t overlook this step—it’s essential for creating the temperature shock that loosens the shell.
– Overcooking the Eggs
Follow the recommended times to avoid rubbery whites and difficult peeling.
– Peeling Too Soon
Allow the eggs to cool completely in the ice bath to maximize the air pocket’s formation.
Nana’s Top Tips for Flawless Eggs
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