Transfer to ice water immediately: Once the time is up, use tongs to place the eggs in a bowl of ice water for at least 5 minutes. This stops the cooking and helps the shell contract for easier peeling.
✅ Extra Tips for Success
Use slightly older eggs: Fresh eggs are harder to peel. Eggs that are 7–10 days old work best.
Crack and roll: After cooling, gently tap the egg on a hard surface and roll it under your palm to loosen the shell all around.
Peel under running water: The water helps slip the shell off more easily.
🍳 Bonus: The Baking Soda Trick
Some chefs also add ½ teaspoon of baking soda to the steaming water. It raises the pH of the egg whites, making the shell separate more easily. Combine this with steaming for extra-smooth results.
🎯 Final Thoughts
Whether you’re making deviled eggs, egg salad, or just a quick protein-packed snack, mastering the peel makes all the difference. This chef-approved steaming method will give you clean, smooth, perfectly peeled eggs every single time—no more craters or frustration.
So ditch the boiling pot, grab your steamer, and get ready for the easiest eggs of your life.
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