Once boiling, sprinkle a teaspoon of baking soda into your water to help those shells come right off. Why baking soda? It increases the levels of alkaline in the water, which helps loosen the egg whites from the inside of the shells (read: fewer chances of dents and dings when you get 'em peeled). From there, let the eggs boil for about 12 minutes, then remove, let cool, and marvel at how easy it is to peel the shells. No rolling, blowing, popping, shimmying, or shaking — just a perfect peel every time. For even more comfort in your egg-peeling game, keep a bowl of ice cold water on hand and dunk the eggs for a bit after boiling. The ice bath helps stop the cooking on the inside, and makes them easier to handle.
