An ice bath for impeccable results
The ultimate secret: immediately plunge them into very cold water. The thermal shock stops the cooking process and prevents the formation of the infamous green ring.
Peel them without stress
After five minutes in ice water, the shell comes off easily, especially if you break it under a stream of water.
Bonus tips for even better eggs
Because we like to go beyond just the recipe, here are some tips that really make a difference:
Choose eggs that are a few days old: they peel much better than very fresh ones.
Add a pinch of salt or a splash of vinegar to the water: this limits small cracks during cooking.
Store them properly:
with their shells, up to one week in the refrigerator;
already shelled, 2 to 3 days maximum.
What to do with hard-boiled eggs? A few quick ideas
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