Ingredients
- Fresh farm eggs (as fresh as possible)
- Water (enough to cover eggs)
- 1 teaspoon baking soda (optional, helps raise pH)
- Ice cubes (for ice bath)
Instructions
- Use steam, not boiling water
- Place a steamer basket in a pot with about 1 inch of water.
- Bring water to a full boil.
- Add eggs
- Gently place fresh eggs into the steamer basket.
- Cover and steam for 12–14 minutes (depending on egg size).
- Ice bath
- Immediately transfer eggs into a large bowl filled with ice water.
- Let them cool completely (at least 10–15 minutes).
- Crack and roll
- Gently tap eggs on a hard surface and roll to create lots of cracks.
- Peel under water
- Peel eggs in a bowl of water or under running water. The water helps separate shell from egg.
- Extra tip if still stubborn
- Start peeling from the wider end (where the air pocket is).
- Use your thumb to slip under the membrane and lift the shell away.
👉 The steaming method is the biggest game-changer for farm-fresh eggs. It loosens the shell membrane better than straight boiling.
Would you like me to also give you a backup trick (using the “shake in a jar” method) in case you don’t have a steamer?