Chef Pépin’s fix is brilliantly simple: poke a tiny hole in the wide end of the egg before boiling. This allows the air to escape, preventing the whites from bonding to the shell.

How to Do It Step-by-Step

• Choose your eggs – Older eggs peel more easily, but this works for any age.
• Grab a tool – A clean pin, needle, or thumbtack is perfect.
• Poke the hole – Hold the egg gently and pierce the broad end just enough for air to escape.
• Boil the water first – Bring it to a rolling boil before adding eggs.
• Lower gently – Use a slotted spoon to avoid cracks.
• Cook to preference – 6 min (soft), 8–9 min (medium), 10–12 min (hard).
• Cool quickly – Transfer immediately to an ice bath for easy peeling.

Why You’ll Love This

• Time-saving – No more slow, frustrating peeling.
• Perfect presentation – Smooth, intact eggs every time.
• Family-friendly – Great for salads, lunchboxes, and snacks.
• Versatile – Works for deviled eggs, ramen toppings, or quick breakfasts.

Tips for Best Results