Hard-boiled eggs are a simple and nutritious food, but peeling them can sometimes be surprisingly difficult. Many people have experienced the frustration of removing the shell only to see pieces of egg white stick to it, leaving the egg uneven and messy. This happens because the thin membrane inside the shell clings tightly to the egg white, especially when the eggs are very fresh. As eggs age, their internal pH levels change, which loosens this membrane and makes them easier to peel. However, waiting for eggs to age isn’t always convenient when you want to cook them right away. Fortunately, many chefs rely on a simple kitchen trick that can help make the peeling process much easier and more reliable.

One widely recommended method involves adding a small amount of baking soda to the boiling water. The baking soda raises the water’s pH level, which helps weaken the bond between the egg white and the shell’s inner membrane. To try this method, fill a pot with enough water to cover the eggs and add about one teaspoon of baking soda for every quart of water. Gently place the eggs in the pot, bring the water to a gentle boil, and then reduce the heat to a simmer. Let the eggs cook for about 9 to 12 minutes, depending on how firm you prefer the yolk. Once cooked, transfer the eggs to a bowl of ice water for several minutes. Cooling them quickly stops the cooking process and further helps loosen the shell. When you crack and peel the eggs—starting from the wider end where the air pocket is—you’ll often find the shell slides off much more easily, leaving smooth and perfectly shaped eggs.