1. Choose older eggs
While chefs generally seek out the freshest ingredients possible, eggs are an exception – if they’re straight-from-the-farm fresh, they’re hard to peel. But since no one wants an old egg either, the pros use this test. Place the egg in a measuring cup with water. If it stands on end, it’s perfect from boiling. (If it sinks, it is super fresh, so save it. If it floats, it is old so throw it away.)
2. Actively boil for just one minute
You know that if eggs are overcooked, they’ll form green rings around the yolk that kids find “icky”. But you may not know this trick. Bring eggs to a boil in water, then remove from heat and let sit, covered, for 10 minutes. The result: a bright yellow center that looks as good as it tastes.
3. Crackle and soak before peeling
To avoid stripping away chunks of the white as you peel, try this: After letting eggs sit covered for 10 minutes, drain, then add ice water. Let sit for a few minutes before pouring off the water and gently shaking the pot to crack the shells. Add more cold water and let sit for a few more minutes. The water will seep into the cracks, causing the egg to shrink away from the shell, so your peeling job will be fast and flawless.