Perfectly Peeled Hard-Boiled Eggs

Ingredients:

• 6 large eggs
• Water
• Ice

Steps:

1. Choose the Right Eggs: Use eggs that are at least a week old. Fresh eggs can be harder to peel because the pH of the white is lower, causing it to adhere more strongly to the shell membrane.
2. Boil the Water: Fill a pot with enough water to cover the eggs by about an inch. Bring the water to a rolling boil over high heat.
3. Prepare the Ice Bath: While the water is boiling, prepare an ice bath by filling a large bowl with ice and water. This will stop the cooking process and make the eggs easier to peel.
4. Add the Eggs to Boiling Water: Gently lower the eggs into the boiling water using a slotted spoon. Reduce the heat to a gentle boil and let the eggs cook for 9-12 minutes, depending on your preferred level of doneness. For fully cooked yolks, 12 minutes is ideal.
5. Shock the Eggs in Ice Bath: Once the eggs are done cooking, immediately transfer them to the ice bath. Let them sit for at least 5 minutes. This cooling process helps the eggs contract slightly inside their shells, making them easier to peel.
6. Peel the Eggs: Tap the eggs gently on a hard surface to crack the shell. Roll the egg gently between your hands to loosen the shell. Start peeling from the larger end where the air pocket is usually located. The shell should come off easily in large pieces.

Variation:

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