If you’ve ever wrestled with a hard-boiled egg that refuses to peel cleanly—leaving you with a cratered, pockmarked mess—you’re not alone. But chefs and food scientists have cracked the code. The secret isn’t in how you peel—it’s in how you cook and cool them.
Here’s the foolproof method used by professionals for smooth, pristine eggs every time.
🥚 The 3-Step Chef’s Method
1. Start with Older Eggs (Yes, Really!)
- Why: Fresh eggs have a lower pH, causing the white to bind tightly to the inner shell membrane.
- Tip: Use eggs that are 7–10 days old. They peel far more easily than farm-fresh ones.
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