A Chef’s Clever Tip for Perfectly Peeled Hard-Boiled Eggs

Is peeling hard-boiled eggs becoming too much of a challenge? You’ve got company! Although hard-boiled eggs are healthy and versatile, cracking them open can be tricky. If you’ve ever had a mess of cracked shells, get ready for a delicious meal. Renowned French chef, cookbook author, and TV presenter Jacques Pépin reveals a secret weapon that will change your cooking forever. Want to peel eggs like a pro? Try this simple method.

Hard-boiled eggs can be incredibly difficult to peel. The shells, as if they wouldn’t open on their own, stubbornly cling to the whites. As soon as you try to peel them, they crack, leaving a disgusting mess. But don’t worry; Jacques Pépin saved the day with a brilliant plan.

A slight change in cooking method will result in perfectly peeled hard-boiled eggs every time. Jacques Pépin recommends making a small hole in the wider side of the shell before immersing it in boiling water, rather than blindly waiting for the best result. Yes, it really is that simple!

Original author: Claire Low

You can slowly release an air bubble from an egg during cooking by making a small hole in the shell. When peeling hard-boiled eggs, this seemingly minor change makes a huge difference. The egg white can stubbornly stick to the shell due to trapped air, making peeling a real chore. However, the egg practically falls out of the shell once the air bubble is released.