The Genius Jacques Pépin Hack for Perfectly Peelable Hard-Boiled Eggs

If you’ve ever prepared hard-boiled eggs for breakfast, a salad, or an easy dinner recipe, you know the frustration of peeling them only to end up with torn whites and jagged edges. It can turn what should be a quick, family-friendly comfort food into a tedious chore.

Thankfully, world-renowned chef Jacques Pépin has shared a clever little trick that changes everything. This method is so simple and reliable, you’ll wonder why you didn’t try it sooner. With one tiny adjustment, your eggs will peel effortlessly — no more messy shells sticking to the whites.

This tip isn’t just for professional chefs. Whether you’re meal prepping for the week, making deviled eggs for a party, or putting together a quick snack, this hack will save you time, reduce waste, and make your kitchen routine much smoother.

Why Do Hard-Boiled Eggs Stick to Their Shells?

The frustration comes down to a small detail: the air pocket inside the egg. When eggs cook, that pocket expands and presses the white against the shell. Fresher eggs are even trickier because the membrane clings more tightly. Without adjusting the cooking process, you’re left battling stubborn shells.

The Jacques Pépin Method