Is peeling hard-boiled eggs becoming too difficult for you? You’ve got company! While hard-boiled eggs are a healthy and adaptable food, opening their shells can be troublesome. Prepare to be delighted if you’ve ever dealt with a jumbled mass of cracked eggshells. Renowned French chef, cookbook author, and TV host Jacques Pépin is here with a secret weapon that will forever change the way you cook. If you want to peel eggs like a pro, try this simple approach.
Hard-boiled eggs can be very difficult to peel. As if acting independently, the shells adhere tenaciously to the egg white. As soon as you try to peel them, they tear, producing a disgusting mush. Don’t worry, though; Jacques Pépin has saved the day with a fantastic plan.
A small tweak to your cooking method results in perfectly peeled hard-boiled eggs every time. Jacques Pépin suggests poking a small hole in the wide side of the shell before plunging it into boiling water, rather than blindly hoping for the best. Yeah, it really is that simple!
Original author: Claire Low
You can slowly release the air pocket in an egg during cooking by making a small hole in its shell. When peeling hard-boiled eggs, this seemingly small change makes all the difference. The egg white can stick tenaciously to the shell due to trapped air, making clean peeling a real chore. However, the egg almost falls out of its shell when the air pocket is released.
Curious about the best way to create that tiny hole in the eggshell without shattering it into pieces? Rest assured, no specialized equipment or tools are required. You can do the job with just a simple pin or thumbtack. To crack an egg, simply hold it firmly and poke a small hole at the wide end of the shell. To avoid damaging the egg’s structure, make sure the hole is just large enough to let air through. When it comes to Jacques Pépin’s hack, stability is key.
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