The chef’s brilliant trick for perfectly peeled hard-boiled eggs
Do you struggle to peel hard-boiled eggs? You’re not alone! While hard-boiled eggs are a healthy and versatile food, peeling them can be a real chore. If you’ve ever ended up with a pile of shell fragments, get ready to discover the secret weapon of renowned French chef Jacques Pépin: a method that will revolutionize your cooking.
Peeling hard-boiled eggs can be a real headache, especially when the shell fragments stubbornly stick to the white. Often, in trying to clean them, the egg breaks or gets damaged, creating a real mess. But don’t worry: Jacques Pépin has the perfect solution.
A simple trick for perfectly hard-boiled eggs every time. Instead of leaving it to chance, Jacques Pépin suggests piercing a small hole in the widest part of the shell before plunging the egg into boiling water. It’s as easy as that!
By piercing a small hole, you allow the air trapped inside the egg to escape during cooking. This little trick makes all the difference when peeling the egg. The white tends to stick to the shell because of the trapped air, making it difficult to peel; by letting the air escape, the egg almost detaches itself from its shell.
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