The peeling of hard-boiled eggs is notoriously difficult, and you’re likely to end up with shell fragments stuck to the white of the egg. A less-than-ideal presentation of a healthy, uncomplicated snack can be the consequence of this typical kitchen problem. Still, famed French chef Jacques Pépin has divulged a smart trick that streamlines the procedure and guarantees consistently flawlessly peeled eggs.
Hard-Boil Egg Peeling: A Difficult Task
A common problem when trying to peel a hard-boiled egg is how firmly the shell clings to the white. The peeling procedure becomes more tedious and untidy when the shell breaks into little pieces when it clings. The egg’s aesthetics may also be affected, with white parts missing and the overall appearance being less than pleasant.
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A Brilliant Solution by Jacques Pépin
There is an easy way out of this jam, according to Jacques Pépin, renowned chef, cookbook author, and TV host. His technique calls just a little adjustment to the standard preparation procedure: before boiling the egg, he pokes a small hole in its broad end.
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