Chef’s Clever Hack for Perfectly Peeled Hard-Boiled Eggs Every Time
There’s nothing more frustrating than boiling a batch of eggs, only to struggle peeling them—ending up with pitted whites and tiny bits of shell stuck to your fingers. But thanks to a clever hack used by professional chefs, you can say goodbye to that hassle forever.
Here’s the secret to perfectly peeled hard-boiled eggs, and it’s so simple you’ll wonder why you haven’t been doing it all along.
🥚 The Chef’s Hack: Steam, Don’t Boil
That’s right—the trick isn’t just in how long you cook the eggs, but how you cook them. Instead of dropping them into boiling water, steam them.
🧑🍳 Why It Works:
Steaming eggs helps loosen the thin membrane that sticks to the inside of the shell. Because the steam penetrates the shell more gently and evenly than boiling water, the eggs separate more easily from the shell once cooled—making peeling a breeze.
🔪 How to Steam Eggs for Easy Peeling:
You’ll need:
6–12 large eggs
A pot with a lid
A steamer basket or metal colander
Instructions:
Add water to the pot: Pour in about 1 inch of water—just enough so it doesn’t touch the steamer basket.
Bring it to a boil: Place the pot on the stove over high heat and bring the water to a rolling boil.
Add the eggs: Carefully place the eggs in a steamer basket or metal colander, then lower it into the pot. Cover with a lid.
Steam for 12–14 minutes:
12 minutes for slightly softer centers
14 minutes for fully hard-boiled
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