Chef's 'holy grail' trick for 'easy-to-peel' boiled eggs - it works every time

One of the most frustrating aspects of is peeling them - but a well-known chef claims he has a foolproof method that ensures easy-peel eggs every time. Christopher Kimball, a founder of America's Test Kitchen and Cook's Country, took to with a video on the page @177milkstreet, where he stated that we've all been peeling eggs incorrectly.

Despite his extensive culinary experience, it was during a trip in France that Chef Christopher stumbled upon this game-changing tip - and it's been revolutionary for him ever since. He proclaimed: "Everybody is wrong about peeling hard-boiled eggs. We discovered while I was in Paris a few weeks ago it has very little to do with the cooking method and has everything to do with how you cool them down."

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His method not only guarantees a wonderfully "moist" yolk but also ensures that the shell will slip off effortlessly. The key is just to boil the egg for less than ten minutes and then give it some time to cool down.

In his demonstration, Christopher begins by placing three eggs into a pot of boiling water, timing the eggs to boil for nearly nine minutes, reports .

Explaining the process, he said: "It's been eight minutes and forty seconds and that's just because you want the yolk to be moist."

To execute his technique, he advises: "So, the trick here is a big ice bath for three minutes. Get the inside of the egg to get smaller, pull away from the shell and now it's going to be easy to peel."

The chef revealed his ultimate egg-peeling secret, stating: "There we go, finally the holy grail is boiling them for eight minutes 40 seconds and put them in a big ice back for three minutes. And every egg, not 80 per cent, not 90 per cent, every egg is going to be easy to peel."

His innovative method has been met with praise from fans who've tried it out themselves, with one user saying: "I've done this method with eggs laid same day, just hours old and it works every time! Awesome!"

How to make easy peel boiled eggs

1. Boil water in a pan.

2. Gently add your eggs into the bubbling water.

3. Let the eggs cook for precisely eight minutes and 40 seconds.

4. Once cooked, remove the eggs and plunge them into a big ice bath.

5. Leave the eggs to chill in the icy water for a solid three minutes.

6. Finally, take the eggs out of the cold bath and peel off the shells effortlessly.