Pépin’s method is simple, elegant, and shockingly effective — because it works with the egg, not against it.
✅ The Hack: Peel Under Running Water
That’s it.
Instead of peeling your hard-boiled egg in your hand or on the counter, peel it under cool, running water.
Why It Works:
- Water gets between the shell and the egg white, helping the shell slide off cleanly
- It washes away tiny shell fragments
- The water cushions the egg, reducing breakage
- It keeps the surface wet and slippery — no more sticky fingers or stuck-on bits
✅ Pépin himself demonstrates this in interviews and cooking classes — no fancy tools, no shaking in a jar, just water and patience.
