Is peeling hard-boiled eggs always a hassle for you? You’re not alone. While hard-boiled eggs are one of the easiest and healthiest foods to prepare, removing their shells can quickly turn into a frustrating mess. But thanks to French celebrity chef Jacques Pépin, there’s a simple trick that will make peeling eggs effortless every time.

The Struggle with Hard-Boiled Eggs
Most of us know the pain—shells that cling stubbornly to the egg white, leaving ragged, torn eggs behind. The problem comes from the air pocket inside the egg, which causes the white to stick to the shell as it cooks.

Jacques Pépin’s Simple Solution
Here’s the clever fix: poke a tiny hole in the broad end of the eggshell before boiling.

This small hole allows the trapped air to escape during cooking, preventing the egg white from bonding to the shell. The result? Shells slip off easily, leaving perfectly smooth, round eggs.

How to Do It

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