Renowned French chef Jacques Pépin has unveiled a clever solution to the common kitchen woe of peeling hard-boiled eggs. The predicament often lies in the shells stubbornly adhering to the egg whites, making the peeling process messy and unappetizing.
Pépin’s ingenious hack involves a simple yet effective adjustment: prior to boiling, gently poke a small hole in the wider end of the egg. This small modification allows the air pocket inside the egg to escape gradually during cooking, ensuring the shell is effortlessly removable.
This game-changing technique requires only a basic pin or thumbtack. The key is to create a hole large enough to release air but small enough to maintain the egg’s structure. Once the hole is made, proceed to boil the egg as usual. The released air pocket makes post-cooking peeling a breeze, eliminating the common frustration of sticky shells.
