Let’s be honest — hard-boiled eggs are a kitchen superhero.
They’re:
Packed with protein
Perfect for meal prep
Great on salads, sandwiches, or straight out of the fridge
But there’s one problem:
Peeling them is a nightmare.
You crack the shell.
You start peeling.
And suddenly, you’re left with a lumpy, pockmarked egg — more white in your hand than on the egg.
Sound familiar?
You’re not alone.
Even experienced cooks struggle with this.
But here’s the good news:
There’s a simple, chef-approved trick that changes everything.
And it comes from none other than Jacques Pépin — legendary French chef, master of technique, and king of kitchen wisdom.
His secret?
Poke a tiny hole in the egg before boiling.
Yes, really.
And once you try it?
You’ll never boil an egg the same way again.
🔍 Why Eggs Are So Hard to Peel (And How to Fix It)
The problem isn’t you.
It’s science.
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