Renowned French chef Jacques Pépin has a clever solution for simplifying the peeling of hard-boiled eggs. His method involves gently poking a small hole in the wider end of the egg before boiling. This allows air to escape during cooking, making the shell easier to remove. Pépin explains, “Create a hole just large enough to release air but small enough to keep the egg intact.”

This technique requires only a basic pin or thumbtack and works effectively for both seasoned chefs and kitchen novices alike. It’s particularly useful for busy mornings when you need a quick, protein-rich breakfast or snack. By adopting Pépin’s advice, you’ll achieve perfectly peeled eggs with ease, enhancing your dishes without any hassle.

This hack not only simplifies the peeling process but also adds a touch of culinary finesse to your routine. Pépin’s simple yet effective tip turns a potentially frustrating task into a quick and satisfying one, ensuring your breakfasts, salads, and snacks look and taste great. Improve your egg peeling game today with this chef-approved trick!