My husband won’t eat boiled eggs if the surface is not smooth, so I have to be careful when peeling the shell so it doesn’t have pits. This is tricky, and the results are often disappointing.

This afternoon, I tried a new method. I boiled two eggs for about 10 minutes until the shells were darker. After removing them from the pan, I dried them for a few minutes, and hot steam was released.

I cracked the shell of the egg in several places to fully release the steam inside. A few minutes later, I peeled it.

Taraa,,,, the results were perfect. Smooth eggs without pits.

Do you have any other tips for peeling boiled eggs? Please share. Many thanks, my friends.