Struggling to peel hard-boiled eggs is a familiar kitchen problem, but Jacques Pépin offers “a remarkably simple solution” that makes the process far less frustrating.
His method starts before cooking. Pépin recommends “poking a small hole in the wider end of the egg,” a step that helps prevent the shell from sticking later.
You don’t need special equipment to do this. As the article notes, “a basic pin or thumbtack will do the job,” as long as the hole is small and made carefully.
After that, you boil the egg as usual. During cooking, the opening lets air escape, which “loosens the membrane between the shell and the egg white,” making peeling much easier.
The result is an egg that peels cleanly, often “in one or two clean motions,” without damaged whites. Pépin’s tip works for everyone, from beginners to experienced cooks, and is perfect for breakfasts or make-ahead snacks that save time and frustration in the kitchen.
