Is peeling hard-boiled eggs becoming too much for you? You have company! Although hard-boiled eggs are a healthy and adaptable food, cracking open their shells may be an annoyance. Prepare to be delighted if you’ve ever had to deal with a jumbled mass of cracked eggshells. French celebrity chef, cookbook author, and TV host Jacques Pépin is here with a secret weapon that will change the way you cook forever. If you want to peel eggs like a pro, try this easy approach.
Eggs that have been hard-boiled may be a major nuisance to peel. As if acting independently, the shells adhere tenaciously to the egg white. The moment you try to peel them, they rip apart, producing a disgusting mush. Have no worry, however; Jacques Pépin has rescued the day with a fantastic plan.
One little tweak to your cooking method yields flawlessly peeled hard-boiled eggs every time. Jacques Pépin suggests poking a tiny hole in the eggshell’s broad side before dropping it into boiling water, rather than blindly hoping for the best. Yeah, it’s really that easy!
original author: Claire Low
Why Hard-Boiled Eggs Are So Difficult to Peel
At the wider end of every egg is a small air pocket. During boiling, this air expands. If it has nowhere to escape, pressure builds inside the shell, causing the egg white to press tightly against the inner membrane. That tight bond is what makes peeling so frustrating—and often messy.
The solution? Release that trapped air before cooking.
continued on next page
