Tired of ending up with pockmarked, ugly hard-boiled eggs because the shells won’t cooperate? Culinary master Jacques Pépin reveals the secret restaurant chefs use to get perfectly peeled eggs every time.
Before boiling, take a regular pin and make a small puncture in the rounded bottom of each egg. This tiny hole lets air escape during cooking, preventing that frustrating vacuum seal that makes peeling so difficult. The shells will come off in large, satisfying pieces rather than stubborn little chips.
This game-changing technique requires no special tools or ingredients – just a moment of preparation that pays off tremendously. Whether you’re making egg salad, deviled eggs, or just need quick protein snacks, this trick will save you time and frustration.
Next time you boil eggs, remember: a little hole makes a big difference. Your future self will thank you when peeling becomes effortless!
