This technique allows the air pocket inside the egg to escape gradually as it cooks, making the eggshell easier to remove. When the air pocket remains trapped, it causes the white to adhere to the shell, complicating the peeling. Releasing this air ensures the eggshell comes off smoothly and effortlessly.
To create this small hole, no special tools are needed. A simple pin or thumbtack will suffice. Carefully puncture the eggshell at the wider end, making sure the hole is big enough to release air but small enough to maintain the egg’s integrity. After making the hole, just boil the egg as usual. The released air pocket facilitates easy peeling after cooking.
This method doesn’t require any special culinary skills or equipment, making it accessible to everyone, from professional chefs to kitchen novices. It’s particularly useful for those hectic mornings when you need a quick, protein-rich breakfast or snack.
Using Pépin’s tip, you can effortlessly peel hard-boiled eggs, resulting in a smooth, neatly shaped egg white. This technique not only makes the peeling process cleaner and faster but also adds an element of professional cooking knowledge to your kitchen skills.
So, the next time you’re preparing hard-boiled eggs, remember Jacques Pépin’s straightforward but transformative advice. A small hole in the eggshell can turn a frustrating chore into a quick, easy task, enhancing your breakfasts, salads, and snacks.