As soon as the ten minutes are up, move the eggs into a bowl of ice water. Rapid cooling stops the cooking process and prevents discoloration. Using slightly older eggs and adding a little salt or vinegar to the water can also help reduce cracking and make peeling easier.
After switching to this method, the difference was incredible. The shells slipped off smoothly, the yolks stayed bright and creamy, and the eggs looked perfect every time. No green ring, no chalky texture — just clean, delicious eggs ideal for any meal. It’s a small change, but it truly transforms everyday cooking.
