Hard-boiled eggs are a popular kitchen staple, loved for their simplicity, nutrition, and versatility. However, peeling them cleanly can be frustrating, often resulting in stubborn shells and torn egg whites. Luckily, renowned French chef Jacques Pépin has a clever trick that makes peeling hard-boiled eggs easy and hassle-free.
Why Do Hard-Boiled Eggs Stick to Their Shells?
The challenge comes from the air pocket inside the egg. As the egg cooks, this air pocket expands, pressing the egg white tightly against the shell. This is especially common with fresher eggs, where the membrane between the shell and egg white is still intact, making peeling more difficult. Without a slight adjustment to the cooking method, peeling can become a messy process.
Jacques Pépin’s Simple Hack for Easy Peeling
Chef Jacques Pépin has shared an effective tip to avoid this problem: poke a small hole in the wider end of the eggshell before boiling. This allows the air pocket to escape during cooking, preventing the shell from sticking to the egg white. With this easy adjustment, peeling becomes a breeze.
How to Poke the Perfect Hole
Follow these steps for flawless results:
