Tired of the struggle to peel hard-boiled eggs? You’re not alone—but French chef Jacques Pépin has
a simple trick to make it effortless. His secret? Poke a tiny hole in the wide end of the eggshell before boiling.
This releases the egg’s internal air pocket as it cooks, preventing the white from sticking to the shell.
The result? Clean, easy-to-peel eggs every time.
All you need is a pin or thumbtack—no fancy tools required. Just pierce the shell gently, boil as usual,
and enjoy smooth, frustration-free peeling. Thanks to Pépin’s tip, your breakfasts, snacks, and salads just got a whole lot easier!
