Master the Art of Peeling Hard-Boiled Eggs in Seconds: The Japanese Technique

Introduction
Peeling hard-boiled eggs can be a frustrating task, especially when bits of shell stick to the egg white, leaving it pockmarked. But worry no more! The Japanese technique for peeling eggs offers a game-changing solution that is both quick and efficient. This guide will walk you through how to achieve perfectly peeled eggs in seconds, ensuring a smooth and beautiful finish every time.

Ingredients
6 large eggs
Water (enough to submerge the eggs in a pot)
Ice cubes (for an ice bath)
Directions
Boil the Eggs