Peeling hard-boiled eggs can be a frustrating task. You’re looking forward to enjoying your egg, but instead, you’re stuck picking away at stubborn bits of shell that refuse to come off cleanly. If you’ve ever struggled with this, you’ll be happy to know that renowned chef Jacques Pépin has a simple solution that guarantees perfectly peeled eggs every single time. The secret? Poke a tiny hole in the eggshell before cooking it. Yes, it’s that easy!

Jacques Pépin’s method involves making a small hole in the broad end of the egg before dropping it into boiling water. This minor adjustment prevents the shell from sticking to the egg white, allowing for a clean and easy peel once the egg is cooked. It might sound too good to be true, but this small step truly makes a world of difference. If peeling hard-boiled eggs has been a challenge for you in the past, this trick will be a game-changer.

Here’s why it works: eggs naturally have an air pocket inside the shell. When you boil an egg without releasing this trapped air, it causes the egg white to press against the shell, making it stick tightly. This is what leads to the shell breaking apart into tiny, annoying pieces when you try to peel it. By poking a small hole in the broad end of the egg, you allow that air to escape as the egg cooks, preventing the egg white from adhering to the shell. The result is an egg that practically slides out of its shell once it’s boiled.

So, how do you poke that small hole without cracking the egg? Luckily, you don’t need any fancy tools to do this. A simple pin or thumbtack will work perfectly. Hold the egg securely in your hand and gently pierce the broad end, where the air pocket is located. Be sure to make the hole just big enough to allow the air to escape—too large, and you risk damaging the egg, but too small, and the air won’t release. This step is key to ensuring the peeling process goes smoothly later on.

Once you’ve made the hole, go ahead and cook the eggs just as you normally would. Drop them into boiling water and let them cook for the desired amount of time based on your preference. Whether you like your eggs soft or fully hard-boiled, this technique works no matter how long you boil them. After cooking, you’ll find that peeling the eggs is a breeze—the shell comes off in large, clean pieces without damaging the egg white.

The beauty of Jacques Pépin’s egg-peeling trick is that it’s incredibly easy to do, and it doesn’t require any special cooking skills or experience. Whether you’re a beginner or an experienced home cook, you can use this method to get perfectly peeled eggs every time. It’s especially useful for those busy mornings when you want a quick, nutritious snack or breakfast without the hassle of peeling stubborn eggshells.

Imagine the satisfaction of peeling a hard-boiled egg effortlessly, revealing a smooth, perfectly rounded white egg with no blemishes. No more frustrating, time-consuming struggles with bits of shell sticking to the egg. This simple tip takes the headache out of the process and ensures you get flawless results every time.

Beyond being practical, this method also reflects Jacques Pépin’s culinary wisdom. With decades of experience in the kitchen, he knows how to simplify cooking and make everyday tasks more enjoyable. This egg-peeling hack is just one example of how a little bit of technique can go a long way in improving your kitchen experience.

The next time you boil eggs, don’t forget to try Jacques Pépin’s simple yet effective tip. By poking a tiny hole in the eggshell, you’ll turn what used to be a frustrating task into an easy, stress-free process. Whether you’re making eggs for breakfast, adding them to a salad, or preparing a snack, this method will ensure perfectly peeled eggs every single time. Once you’ve tried it, you’ll never go back to peeling eggs the hard way!