And naturally, here is how it works. While the air is trapped in the shell, it creates a unique “air pressure” situation while cooking, which is why the white is stuck to the shell as if it is super-glued. But, by allowing the air to escape, the egg white can “settle” like it normally would, and when it comes time to peel? It comes out of the shell as if it just dropped out. No swearing.
How to do it without breaking everything
Alright, so to get down to the nuts and bolts of it: take your egg, hold it gently but firmly, and press your pin or tack into the rounded end — the big end, not the pointy end. You will probably feel a tiny pop as you break through the shell and into the air pocket. That’s your sign that you did it correctly. Then you gently lower it into boiling water and cook like normal.
No fancy utensils or prep work, no overpriced or overly complex egg gadgets from the latest viral video circling about a late-night infomercial. Just a tack and your time.
