Ingredients
- 6 large eggs
- Water (enough to cover eggs by 1–2 inches)
- 1 tsp baking soda or 1 tbsp vinegar (optional, helps peeling)
- Ice cubes (for ice bath)
Instructions
- Prepare the pot – Place the eggs in a single layer in a saucepan. Add enough water to cover them by about an inch or two.
- Add the peeling helper – Stir in either baking soda or vinegar to help loosen the shells later.
- Boil – Bring the water to a rolling boil over medium-high heat.
- Set the timer – Once boiling, cover the pot, turn off the heat, and let the eggs sit:
- 9–10 minutes for fully hard-boiled
- 6–7 minutes for jammy yolks
- Shock in ice bath – Transfer the eggs immediately into a large bowl of ice water. Let them sit for at least 10 minutes.
- Peel like a pro – Gently tap each egg on the counter to crack the shell, roll it slightly, and peel under running water for perfect results.
Extra Tip: Older eggs peel easier than super-fresh ones—if possible, use eggs that are at least a week old.
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