Why does this work? Inside every egg, there’s a small air pocket. When you pierce the shell, it allows this air to escape slowly as the egg cooks. If the air stays trapped, it creates pressure that forces the egg white to cling to the shell, making peeling a nightmare. Releasing the air helps the shell slip off much more easily once the egg is cooked.
You don’t need fancy equipment for this trick. A pin, needle, or thumbtack will do the job perfectly. Gently poke a small hole in the rounded end of the raw egg—it should be big enough to let the air escape but small enough to keep the shell intact during cooking. After piercing, simply boil your eggs as usual. Once they’re cooked and cooled, you’ll find the shells peel away smoothly with minimal effort.
The best part? This technique is simple enough for anyone to try, whether you’re a professional chef or a casual home cook. It’s especially handy on busy mornings when you need a quick, hassle-free source of protein.
Thanks to Pépin’s clever tip, you’ll save time and frustration while achieving perfectly peeled eggs every time. No more ragged edges or bits of shell stuck to your egg whites—just smooth, beautiful eggs ready for breakfast, salads, or snacks.
So, next time you’re boiling eggs, remember Jacques Pépin’s smart advice: a tiny hole in the shell can transform peeling from a dreaded task into a quick, easy step, bringing a touch of chef-level wisdom into your kitchen.
