Hard-boiled eggs shouldn’t be hard to peel! Celebrity chef Jacques Pépin shares his foolproof method for easy peeling that home cooks everywhere need to know.
The key is creating a small air vent before cooking. Simply take a thumbtack or pushpin and gently poke the wider end of each raw egg. When these vented eggs boil, air escapes through the hole, preventing that tight seal between shell and egg white that makes peeling so frustrating.
This brilliant yet simple technique works for any quantity of eggs and requires no special skills. Your deviled eggs will look picture-perfect, and your meal prep will go much smoother. It’s one of those small kitchen tricks that makes a world of difference in results.
Say goodbye to torn egg whites and hello to perfectly peeled eggs every time with this professional chef’s secret weapon!
