The secret to eggs that peel themselves isn't the age of the egg—it's the temperature shock.
The 'Hot Start' Method
- Bring a pot of water to a rolling boil.
- Gently lower cold eggs from the fridge into the water.
- Lower heat to a simmer and set a timer for 11 minutes (hard) or 6.5 minutes (jammy).
- Immediately transfer eggs to an ice bath for at least 10 minutes.
Why it Works
Starting in boiling water causes the egg white to pull away from the shell membrane instantly. The ice bath stops the cooking, preventing that sulfurous green ring around the yolk.