Hotels make exfoliation effortless by adding both:

Salt strengthens the shell and reduces cracking

Vinegar helps the whites to set faster and seal small cracks immediately

3. The Ice Bath Trick

To avoid gray egg yolks, the cooks dip the eggs directly in ice water after cooking. That:

Immediately stops cooking

Includes a light golden yolk

Makes peeling smooth and easy

4. Steaming instead of boiling

In many hotel kitchens, cooking is completely omitted. Steaming cooks the eggs gently and evenly, so that the shells slide off as if by magic.

At home:

Place eggs in a steamer basket over boiling water

Cover and let steam for 10–12 minutes

Cool in ice water

5. The sous vide method

High-end hotels often use sous-vide for precise cooking. Eggs cooked in this way will have silky whites and custard-like yolks.

No sous vide machine? Try this hack:

Heat water to 63-65 °C (145-149 °F)

Gently cook eggs for 40-45 minutes

Enjoy the most luxurious texture ever

👨 🍳 Extra tips from the chef for perfect eggs

Use eggs at room temperature for even cooking

Choose fresh organic eggs for a richer flavor

For a glossy finish, hotels sometimes rub the bowls with a drop of oil before serving