3. The Chef-Approved Method
Place the eggs in a pot and cover them with cold water.
Bring the water to a gentle boil.
As soon as it boils, turn off the heat, cover the pot, and let the eggs sit for exactly ten minutes.
When the timer ends, transfer the eggs to a bowl of ice water to stop the cooking and keep the yolks smooth and vibrant.
For easier peeling, use eggs that are a few days old, and consider adding a bit of salt or vinegar to the water to help prevent cracking.
4. Consistently Better Results
Once I switched to this method, the difference was obvious. No more torn whites or stubborn shells—every egg peeled cleanly within seconds. The yolks stayed vivid and creamy, perfect for salads, breakfasts, or meal prep. What surprised me most was how effortless the process really is. No tricks or gadgets—just timing and cooling. It’s a small adjustment that delivers reliably impressive results every time you boil eggs.
