If you’ve ever boiled eggs and had trouble peeling them, you’re not alone. Many people have problems with the shells sticking to the whites, resulting in cracked, rough-looking eggs. But with a few simple tips and tricks, you can get perfectly smooth, easy-to-peel hard-boiled eggs every time! Here’s a proven method that cooks swear by for flawless results.

Step-by-step guide to perfectly peelable hard-boiled eggs
Start with slightly older eggs: Fresh eggs are notoriously difficult to peel when boiled. If possible, use eggs that are about a week old. Older eggs have a higher pH, which helps the membrane separate from the shell more easily.
Add baking soda or vinegar to water: Adding a teaspoon of baking soda or a splash of vinegar to boiling water can help change the pH of the egg white, making it easier to peel.
Boil and cool quickly