Are you tired of struggling with stubborn eggshells when peeling hard-boiled eggs? You’re not alone in this common kitchen conundrum. Despite the hassle, hard-boiled eggs remain a popular and nutritious snack. But fear not! Renowned French chef, cookbook author, and television host Jacques Pépin has a clever solution to make egg peeling a breeze.
The challenge with hard-boiled eggs lies in their shells sticking stubbornly to the egg white, leaving behind unsightly bits and making peeling a messy chore. Pépin’s ingenious method involves a simple adjustment to the cooking process: making a small incision on the egg’s broad end before boiling.
This small puncture allows the air pocket inside the egg to gradually escape as it cooks. When the air pocket remains trapped, the egg white becomes more adherent to the shell, making peeling difficult. By releasing this air, the eggshell comes off smoothly and easily.
You don’t need any fancy equipment for this technique—just a simple thumbtack or pin will suffice. Carefully poke the eggshell at the broad end, ensuring the hole is large enough to release air but not so big that it cracks the egg. Once pierced, proceed to boil the egg as usual.
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