Chef’s Clever Hack for Perfectly Peeled Hard-Boiled Eggs (Thanks, Jacques Pépin!)

 

Why are some eggs so hard to peel?

It’s all about freshness.

    • Ultra-fresh eggs have a lower pH — their whites are more acidic and bond tightly to the inner membrane

 

 

    • As eggs age, they absorb air and their pH rises, making the membrane less sticky
  • That’s why older eggs (7–10 days old) peel more easily than fresh ones

📅 Pro Tip: Use eggs that are about a week old for boiling — not straight from the farm.

🔁 Bonus Tips for Perfectly Peeled Eggs

 

 

Combine Pépin’s hack with these pro tips for flawless results every time:

 

 

1. Start with Older Eggs

    • Use eggs 7–10 days after purchase

 

 

  • Avoid using eggs straight from the fridge

2. Boil the Right Way

    • Place eggs in a pot and cover with cold water

 

 

    • Bring to a boil, then remove from heat, cover, and let sit for 9–12 minutes

 

 

  • This gentle method prevents overcooking and rubbery yolks

3. Shock Them in Ice Water