1-First Step: Wash and prep the eggsStart by washing the eggs if needed. If the eggs are coming straight from the fridge, let them sit until they reach room temperature for better results. Room-temperature eggs are less likely to crack suddenly when they hit the heat, and they tend to cook more evenly. This small step helps set you up for smoother peeling later. Place a steamer basket in a pot with about 1/2 inch or 1.27 cm of water. You do not need much water here because the goal is steam, not a full boil bath. If you want, add a small amount of salt or baking soda to the water. Salt is optional, and baking soda is especially useful when your eggs are very fresh.

2-Second Step: Start the steaming processAdd the eggs to the steamer basket, then cover the pot with a lid. Bring the water to a boil over medium to high heat. Once the water is boiling, reduce the heat so the eggs steam gently rather than bounce around. This helps the shells stay intact while the heat cooks the eggs through. Steam the eggs for 15 minutes. That timing works well for large eggs and gives you a firm, easy-to-handle egg white with a cooked yolk. If your eggs are extra large, you may want to keep a close eye on them and test one if you are cooking a big batch for the first time.

3-Third Step: Cool them fastWhen the steaming time is up, move the eggs straight into a bowl of ice water or a cold water bath. Let them cool for 1 to 2 minutes until they are cool enough to handle. Cooling quickly helps stop the cooking process and also helps the membrane pull away from the shell. This is one of the most important parts of How To Peel Eggs. If the eggs stay hot too long, they can become harder to peel. A quick chill gives you a better chance of getting larger shell pieces off without tearing the egg white.

4-Fourth Step: Crack the shell the right wayAfter cooling, gently tap the egg all over to crack the shell. Start at the rounded or fat end where the air bubble sits. That is usually the easiest place to begin because there is often a little more space between the shell and the egg white. You can also roll the egg gently on a hard surface to create fine cracks all around the shell. Be careful not to press too hard. The goal is to loosen the shell, not smash it. A light, even crack usually gives the cleanest peel.

5-Fifth Step: Peel under water or use a spoonPeel the egg under running water or in a bowl of cold water. The water gets between the shell and the membrane, which helps the shell slide off in bigger pieces. If a shell piece is holding tight, let the stream of water do part of the work instead of forcing it. Another option is to use a spoon. Cup the egg in one hand, slip a spoon under the cracked shell, and scrape gently to lift the shell and membrane away. This trick is especially helpful if you have a stubborn egg that does not want to cooperate.

6-Final Step: Store or serveOnce peeled, enjoy the eggs right away or store them for later. If you are keeping them for meal prep, place peeled eggs in a sealed container of water. That helps prevent them from drying out. Change the water if needed and keep the container in the refrigerator.