Chef’s Clever Hack for Perfectly Peeled Hard-Boiled Eggs

If you’ve ever struggled to peel hard-boiled eggs without ruining the whites, Jacques Pépin has a simple, game-changing hack.

The secret? Poke a small hole in the broad end of the egg before boiling. This releases the trapped air, preventing the egg white from sticking to the shell.

Here’s how it works: the air pocket inside the egg causes the white to cling to the shell. By releasing the air beforehand, the white peels off smoothly. Just use a pin or thumbtack to make a tiny hole, then boil the egg as usual. Once cooled, the shell will peel away effortlessly, leaving you with a perfect, intact egg.

This easy trick saves time and eliminates the frustration of peeling. It’s a simple method anyone can master!

How to Do It: A Step-by-Step Guide

If you’re wondering how to pull off this hack, don’t worry. You don’t need any special tools or expertise—just a simple pin or thumbtack will do. Here’s a quick step-by-step guide to using Pépin’s method:

Choose Fresh Eggs: The fresher the egg, the more likely it is to stick to the shell. For this method, it’s ideal to use eggs that are at least a few days old, as older eggs tend to peel more easily.
Get a Pin or Thumbtack: Grab a small pin, thumbtack, or needle. This is your tool for making the hole in the shell.
Hold the Egg Firmly: Gently hold the egg with one hand to ensure stability while you poke the hole.
Poke a Tiny Hole: Carefully pierce the broad end of the egg with the pin. The hole should be small enough to release the trapped air but not large enough to compromise the integrity of the shell.
Boil the Eggs as Usual: Once the hole is made, drop the egg into a pot of boiling water. Cook it for the desired amount of time to achieve a hard-boiled egg (typically 9-12 minutes depending on the size and how well-done you prefer your yolk).
Peel with Ease: After cooking, cool the egg in cold water to stop the cooking process. Then, peel it gently. Thanks to the air pocket being released, the shell should come off easily, leaving you with a perfectly smooth and intact egg.