We’ve all been there: you boil a batch of eggs, cool them down, and start peeling—only to end up with craters, divots, and half the white stuck to the shell. What should be a simple task turns into a frustrating, wasteful chore.
But what if I told you there’s a chef-approved trick that delivers smooth, intact, restaurant-perfect hard-boiled eggs every single time—and it doesn’t involve baking soda, vinegar, or ice baths (well, not just ice)?
The secret? It’s not about the water—it’s about the egg’s age… and one tiny kitchen tool you probably already own.
Why Fresh Eggs Are the Enemy of Easy Peeling
Here’s the truth most recipes won’t tell you: very fresh eggs peel terribly.
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