We’ve all been there – struggling with stubborn eggshells that refuse to come off cleanly, leaving our hard-boiled eggs looking rough and uneven. But legendary chef Jacques Pépin shares a brilliant trick that solves this common kitchen frustration once and for all.
The magic lies in one simple step before boiling: use a pin or thumbtack to gently poke a tiny hole in the wider end of each egg. This small puncture allows air to escape during cooking, creating space between the shell and the egg white. The result? Shells that practically slide off when peeling.
No special skills or equipment needed – just this clever technique that works whether you’re making deviled eggs for a holiday gathering or meal prepping for the week. Your egg salads will look more appetizing, and your breakfast routine will become infinitely easier.
Give this professional chef’s hack a try next time you boil eggs. You’ll be amazed at the difference this tiny preparation step makes in your peeling experience. Perfect eggs are just a small hole away!
