10 minutes for medium
Transfer to an ice bath for 15 minutes (this stops cooking and creates steam pockets between shell and white).
Peel underwater—starting at the wider end where the air pocket is.
Pro move: Gently shake the eggs in the pot with a little water before peeling—this cracks the shells all over and loosens them instantly!
What Doesn’t Work (Despite the Hype)
Adding baking soda to water: May make eggs easier to peel slightly, but often leaves a sulfurous taste.
Poking holes in the shell: Unnecessary and risks cracking during cook.
Peeling warm eggs: The membrane sticks more when hot. Always chill first!
