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Can I Peel Them All at Once?
Yes. Chefs often peel in batches under running water.
Does Egg Size Matter?
Slightly. Extra-large eggs may need an extra 30–60 seconds.
The Science Behind Why This Works (In Simple Terms)
Steam cooks the egg evenly and quickly
Rapid cooling causes contraction
The air pocket creates a natural starting point
The membrane releases instead of tearing
It’s not magic—it’s controlled physics.
Final Thoughts: A Small Hack That Changes Everything
The difference between frustrating, mangled eggs and smooth, beautiful ones isn’t skill—it’s method.
This chef’s clever hack for perfectly peeled hard-boiled eggs turns one of the most annoying kitchen tasks into one of the most satisfying. Once you experience shells slipping off cleanly, you’ll wonder why you ever boiled eggs any other way.
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