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Most Folks Do This Wrong. So Glad I Saw This!
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### ✅ The Right Way (So Glad I Saw This!)
**1. Start with older eggs.**
Fresher eggs cling to the shell more tightly. If you have eggs that are 5–10 days old, they’ll peel more easily after boiling.
**2. Add baking soda or vinegar to the water.**
A teaspoon of baking soda in the boiling water raises the pH level, helping the egg separate more cleanly from the shell.
**3. Shock them in ice water.**
Right after boiling, transfer the eggs into a bowl of ice water for at least 10 minutes. This helps contract the egg from the shell and cools them quickly for peeling.
**4. Crack and roll.**
Tap the egg on the counter, then gently roll it under your palm to create a web of cracks. Start peeling from the wide end — that’s where the air pocket is, and it makes for the easiest starting point.
**5. Peel under running water.**
The water gets between the membrane and the egg, helping the shell slide off like magic.
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### ✨ Bonus Tip: Steam Instead of Boil
Even better? **Steam your eggs instead of boiling them.** Steam for 12–14 minutes, then ice bath — and you’ll be amazed how easily the shells slide off.
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### Why This Works
* The ice bath stops cooking immediately, preventing overdone yolks.
* The air pocket at the wide end makes for an easy entry point.
* Raising the pH with baking soda reduces the stickiness of the shell membrane.
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### Final Thoughts
This may seem like a small kitchen hack, but if you eat eggs regularly — whether for salads, breakfast, or meal prep — it’s a **game-changer**.
So the next time you’re staring at a pile of egg shell bits and mangled whites, remember:
**Most folks do this wrong. But now you know better — and it’s so satisfying to get it right.**
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Want more simple kitchen tips that make a big difference? Just ask — I’ve got plenty more where this came from!
