- After boiling, transfer eggs to an ice bath for 10–15 minutes
- Rapid cooling contracts the egg, creating a gap between the shell and the white
- Makes peeling easier — and stops the cooking process
4. Crack & Roll Before Peeling
- Gently tap the egg on the counter to crack the shell all over
- Roll it between your hands to loosen the membrane
- Then peel — under running water (Pépin’s golden rule!)
5. Peel from the Air Pocket
- Start at the wider end of the egg — that’s where the air pocket is
- Easier to get under the membrane
🚫 What Not to Do
