Hard-boiled eggs are a kitchen favorite, but peeling them can be frustrating. Chef Jacques Pépin has a clever fix: poke a tiny hole in the broader end of the eggshell before boiling. This lets the air pocket escape, so the shell won’t stick to the egg white.
**Why Eggs Stick to Their Shells:**
During cooking, the air pocket expands, pressing the egg white against the shell, making peeling harder—especially with fresh eggs where the membrane is still intact.
**How to Use Pépin’s Trick:**
1. **Select Eggs:** While this method works for any eggs, older eggs are easier to peel.
2. **Get a Tool:** Use a pin or needle to create a small hole in the egg’s broader end.
3. **Be Gentle:** The hole should release air without cracking the egg.
**Cooking Tips:**
– Start with boiling water for better timing.
– Gently lower eggs in to avoid cracks.
– Cook soft-boiled for 6 minutes, medium for 8–9, and hard-boiled for 10–12.
– Finish with an ice bath to stop cooking and ease peeling.
With this technique, you’ll achieve perfectly smooth eggs every time!
