Use the boiling-start method for easy peeling

Bring water to a full rolling boil first, then gently lower eggs in with a slotted spoon. Reduce heat to a gentle simmer. Cook 6 minutes for soft, 9 minutes for medium, 13 minutes for hard. Transfer to ice bath.

Why It Works

Dropping eggs into boiling water shocks the outer egg white, causing it to contract away from the shell membrane immediately. This makes peeling significantly easier, especially with farm-fresh eggs that are notoriously hard to peel.

Tips

• Lower eggs gently to prevent cracking — a slotted spoon or spider strainer works best
• Let refrigerated eggs sit at room temperature for 5 minutes before boiling to reduce cracking
• This is the preferred method if easy peeling is your top priority
• Slightly riskier for cracking than the cold-start method