Is peeling hard-boiled eggs giving you the willies? In this prevalent kitchen predicament, you are not alone. The tight, clinging shells of hard-boiled eggs make peeling them a dirty chore, but they’re a popular and healthful snack nevertheless. However, there is hope! Famous French chef, cookbook author, and TV host Jacques Pépin has a genius idea to make peeling eggs easier.
The problem with hard-boiled eggs is that their shells stick to the white of the egg, crack into little pieces, and make the eggs seem unappetizing. Nevertheless, Pépin’s technique brings about a simple but impactful shift in the way food is prepared. Is that the secret? Poking a tiny hole in the egg’s broad end and then cooking it.
The eggshell may be more easily removed with this method since the air pocket inside the egg gradually escapes while it cooks. Because the white stays attached to the shell while the air pocket is trapped, peeling becomes more difficult. The easy removal of the eggshell is guaranteed by releasing this air.
The eggshell may be more easily removed with this method since the air pocket inside the egg gradually escapes while it cooks. Because the white stays attached to the shell while the air pocket is trapped, peeling becomes more difficult. The easy removal of the eggshell is guaranteed by releasing this air.
No specialized equipment is required to drill this little hole. It will do with only a thumbtack or pin. Be careful to poke a hole in the eggshell at the broad end; the hole should be large enough to let air out but not so huge that the egg cracks. Once the hole is made, boil the egg according to the regular method. Easy peeling after cooking is made possible by the liberated air pocket.
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