Struggling with hard-boiled eggs is a kitchen headache many people know too well. Luckily, French chef Jacques Pépin has a simple trick to make peeling much easier.
His method starts before cooking. Pépin suggests poking “a small hole in the wider end of the egg,” which lets trapped air escape as it boils.
No special tools are needed—“a basic pin or thumbtack will do the job.” The puncture doesn’t need to be big, just enough to release air inside the shell.
As the egg cooks, the hole allows the air pocket to shrink and loosens the membrane between shell and egg white. This makes peeling far smoother.
The result: “an egg that’s much easier to peel, often in one or two clean motions.” Whether for breakfast or snacks, Pépin’s trick saves time and frustration in any kitchen.
