Struggling to peel hard-boiled eggs? Chef Jacques Pépin has a simple fix: *poke a small hole in the wider end of the egg before boiling*.
Using a pin or thumbtack, gently make a tiny puncture—“just enough to release the trapped air.” Then boil the egg as usual.
This small hole lets air escape as the egg cooks, loosening the membrane between the shell and the white. As a result, the shell slips off easily, often “in one or two clean motions,” without tearing the egg.
No fancy tools, no special skills—just a quick prep step anyone can do. Whether you’re prepping breakfast or snacks, Pépin’s tip makes peeling effortless.
