🍳 Why This Hack Works
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Baking soda weakens the bond between the shell and egg white.
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Ice water cools and contracts the egg, making it easier to peel.
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Shaking in water breaks the shell evenly and uses water pressure to lift it away.
🧂 Bonus Tip: Use Older Eggs
Fresh eggs are not your friend when it comes to peeling. Slightly older eggs (about 5–10 days old) have higher pH levels naturally, making them easier to peel once cooked.
🥚 Perfect for Meal Prep, Deviled Eggs & More
Whether you’re making deviled eggs, egg salad, or just prepping a healthy snack, perfectly peeled eggs make life — and presentation — way easier.
🧠 Final Thoughts
This simple chef’s hack turns one of the most annoying kitchen chores into a 10-second breeze. With a pot, an ice bath, and a little shake, you’ll never have to dread peeling eggs again.
Try it once — and you’ll never go back to your old method.
Want a printable recipe card for this technique or a guide to the perfect egg yolk texture? Just let me know!
